Mille feuille of summer fruits with vanilla cream and a strawberry mojito drizzle
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Mille feuille of summer fruits with vanilla cream and a strawberry mojito drizzle
Dessert recipes



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INGREDIENTS
300 g Strawberries
200 g Fresh raspberries
110 g Icing sugar
1 whole Puff pastry sheet(s)
250 ml Double cream
2 whole Vanilla pod(s)
100 ml Bacardi superior rum
100 g Caster sugar
2 whole Lime(s)
0.25 bunch Fresh mint
100 ml Dry white wine
1 whole Star anise
1 whole Cinnamon stick(s)
1 whole Orange(s)
 

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DIRECTIONS
01
For the fruit : Hull the strawberries and cut in half

02
Zest the orange

03
Remove the seeds from the vanilla pod

04
In a saucepan, heat the white wine and bacardi with the sugar and bring to the boil.Reduce the heat and add the orange zest, mint leaves vanilla, star anise and cinnamon stick

05
Leave to infuse for a few minutes and then pour onto the halved strawberries

06
Leave the strawberries in the pan for 15 minutes and then add the raspberries

07
When liquid is cool drain off the liquid and reduce to a syrup

08
For the cream : Scrape the seeds from the vanilla pod and place in a bowl with the double cream

09
Whisk until thick and then add the icing sugar

10
Put the cream into a piping bag and keep chilled until ready to assemble the dessert

11
For the pastry : Preheat the oven to 200'C

12
Cut the puff pastry into rectangles (5cm x 2cm)

13
Allow 3 per person

14
Bake the puff pastry rectangles for 15 minutes with another baking tray on top to keep them flat

15
When golden brown dust with icing sugar and return to the oven for 3 minutes.To assemble the dish : Cover the bottom layer of pastry with strawberries and raspberries and then place another layer of pastry on top

16
Pipe on the crème chantilly and then add another layer of the strawberries and raspberries

17
Place the final layer of puffed pastry on top

18
Dust with icing sugar and serve with a drizzle of the reduced mojito sauce

19
Dress the plate with any remaining fruit.

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