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