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Ingredients

2 sheets frozen puff pastry, just thawed
2 teaspoon icing sugar
1/2 teaspoon citric acid
2 teaspoon Aeroplane Jelly Raspberry
500ml (2 cups) double thick vanilla custard
300ml double thick cream
Fresh raspberries, to serve
Fresh blueberries, to serve
Sliced strawberries, to serve

Method

Step 1 Preheat the oven to 200°C/180°C fan forced. Grease a large baking tray and line with baking paper. Place 1 sheet of pastry on prepared tray. Top with another sheet of baking paper and another baking tray. Bake for 5 minutes. Turn trays over. Bake for 5 minutes or until pastry is golden and crisp. Set aside to cool completely. Repeat with remaining pastry. Use a large serrated knife to cut each cooled pastry sheet in half to form 2 rectangles.
Step 2 Meanwhile, combine icing sugar, citric acid and jelly crystals in a small bowl. Use electric beaters to beat custard and cream in a large bowl until stiff peaks form. Add half the icing sugar mixture and fold through to create a swirled effect.
Step 3 Place a piece of pastry on a plate. Top with one-quarter of the custard mixture. Add another piece of pastry. Repeat with more custard mixture and pastry, finishing with custard mixture. Arrange berries on top. Sprinkle with remaining icing sugar mixture. Serve immediately.

Raspberry sherbet mille feuille

How to make Raspberry sherbet mille feuille

Ingredients

Method