Ingredients – Serves 3

• 1 Pack of Puff Pastry
• 2 Nectarines
• 1 punnet of Raspberries
• Few sprigs of Mint
• Freeze dried Raspberries

Lemon Cream

• 300g of Double Cream
• 50g of Caster Sugar
• 1 Lemon, grated zest
• 1 Gelatine Leaf, softened in cold water

Raspberry Sauce

• 1 punnet of Raspberries
• 50g of Caster Sugar

Recipe

  1. For the Lemon Cream:

Place the cream and sugar in a large saucepan over a medium heat and mix in the lemon zest.

Cook until the mixture begins to boil then remove from the heat.

When the cream has cooled slightly, add the gelatine and stir until it has completely dissolved.

Strain through a fine sieve and pour into a small baking dish lined with cling film.

Refrigerate until chilled and set.

 

  1. Preheat the oven to 200°C.

Lay the puff pastry on a baking tray line with baking parchment.

Place another piece of baking parchment on top and then a heavy baking tray on top of this to weigh down the pastry.

Place in the oven to bake for 10 minutes then remove the baking parchment and tray from on top of the pastry turn down to 160⁰C and cook until the pastry is golden and crisp.

Then remove from the oven and cool.

Once cooled slice into rectangles 10cm x 3cm or to the size you desire, ensuring you have three pieces of pastry for each mille feuille

 

  1. For the Raspberry Sauce:

Place all ingredients in a blender and blitz till smooth.

Pass through a fine sieve to remove the seeds.

 

  1. Take the lemon cream from the fridge once set.

Using your pastry rectangles as a guide cut the set cream to create one layer.

Place this between two of the pastry rectangles and put back in the fridge to keep cool.

Stir the remaining lemon cream vigorously until it becomes smooth.

Place in a piping bag and put to one side.

 

  1. Pipe dots of lemon cream on the bottom layer of pastry.

Use a small melon baller or cut the nectarines into cubes.

Arrange the nectarines and raspberries on top of the piped lemon cream and then down the middle pipe a few more dots of lemon cream to hold the next layer in place.

Place the lemon cream rectangle sandwiched between the two pastry rectangles atop of this and then decorate the top with extra fruit, mint leaves, freeze dried raspberries and lemon cream.

Finish the dish by drizzling with raspberry sauce.