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Fruity Millefeuille

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Author: Helen Kingscott, Posted: Monday, 1st March 2021, 08:00

A very simple yet impressive looking dessert to make for Mother’s Day!

Ingredients:
225g/8oz ready rolled puff pastry
225g/8oz frozen berries of your choice (or fresh when in season)
150g/5oz caster sugar
150ml/¼ pint double cream
4 tbsp raspberry jam
1 tsp vanilla extract
1 tbsp icing sugar

Method:
1. Preheat the oven to 200°C (fan 180°C/gas mark 6).

2. Place the fruit and caster sugar in a saucepan and gently heat, stirring until the sugar has dissolved. Continue to cook gently for five minutes.

3. Remove from the heat and stir in the jam. Leave this to cool.

4. Unwrap the pastry and cut into eight squares roughly 8cm/3 inches square.

5. Place onto a dampened, non-stick baking sheet and cook for about 10-12 minutes until golden brown. Remove to a cooling rack and leave until cold.

6. Put the cream, vanilla extract and icing sugar into a bowl and whip until softly peaked.

7. When ready to serve, place one square of the pastry on a serving plate, add a good dollop of cream followed by a couple of spoonfuls of your fruit mix. Top with another square of pastry then dust with some more icing sugar.

If young children are making this for Mother’s Day, please ensure there is an adult to help with heating the fruit, and cutting and baking the pastry.

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