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Raspberry and rose petal millefeuille
Serves 6
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
225g/8oz puff pastry1 egg, beaten450ml/¾pt double cream450g/1 lb raspberries2 tbsp freshly picked rose petals, white base removedmint leaves and icing sugar, to serve
Method
1. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry into a rectangle and cut into three even-sized, smaller rectangles, trimming the edges.2. Transfer to a greased baking sheet, brush with the beaten egg and bake in the oven for 15 minutes, or until crisp and golden.3. Remove from the oven and transfer to a wire rack to cool. Select the neatest rectangle for the top layer. Slice the very top layer off the remaining two rectangles to create even slices. 4. Whisk half the cream until thick and stir in half the raspberries and half the rose petals. Spread half on one of the trimmer pastry rectangles and top with the other trimmed piece of pastry.5. Spread this with the remaining rose petal cream then place the remaining pastry rectangle on top.6. Whisk the remaining cream and spread over the top. Decorate with the remaining raspberries.7. Just before serving scatter with the remaining rose petals and mint leaves. Sift over icing sugar if you like.
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