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James Martin's raspberry mille feuille

James Martin is back with another showstopper. Today he’s showing us how to make a delicious French pastry dessert, using just five ingredients - his sweet raspberry mille feuille. Yum!

Raspberry mille feuille

Serves: 4

Ingredients

1 x 300g ready rolled all butter puff pastry

25g icing sugar

For the sauce

400g raspberries

300ml double cream, whipped

150ml ready made custard

100g  raspberries

To serve

Few sprigs of mint

Icing sugar to dust

Method

1. Preheat the oven to 200C/390F/Gas 6

2. Unroll the pastry and cut out 6 x 10cm circles. Pop onto a baking tray and dust with icing sugar. Bake the pastry in the oven for 15 minutes, or until golden-brown and well risen. When done, remove from the oven and set aside to cool. 

3. Whisk the double cream in a large bowl until firm peaks have formed, and then fold in the custard

4. For the raspberry sauce, place the raspberries into a food processor and blend to a smooth purée. Pass the mixture through a fine sieve into a bowl. 

5. To assemble, split the pastry circles in half horizontally. Place one piece in the centre of a serving plate and arrange the raspberries in a circle around the edge.

6. Pipe the cream in the centre, then repeat with the second layer

7. For the final layer, top the last piece of pastry with the remaining raspberries and dust with icing sugar

8. Serve each slice of mille feuille in a pool of the raspberry sauce and a sprig of mint

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Weekdays 10am-12:30pm