Summer fruits millefeuille by Robert Clayton

INGREDIENTS

(serves eight)

For the crispy coconut discs
110g egg whites
150g icing sugar
110g desiccated coconut
100g melted butter

For the praline cream 350ml double cream
1tbs hazelnut paste
2tbs hazelnut praline, freshly made
1tbs icing sugar
A little vanilla essence

To garnish
Mixed berries - one punnet each of blackberries, wild strawberries, raspberries, white currants, redcurrants and blueberries

METHOD

To make the coconut discs, whisk the egg whites to make a meringue. Add the icing sugar, whisk again. Fold the desiccated coconut, then the melted butter, into the meringue. Pipe circles roughly 5cm wide on to greaseproof paper. Cook in an oven for five to 10 minutes at 180ºC.

To make the praline cream, mix all the ingredients together to achieve a thick consistency.

To assemble the millefeuille, place one coconut disc in the middle of a plate. Put a spoonful of praline cream in the middle of the disc and spread. Place a layer of blackberries on top of this. Using three more discs, alternate with further layers of berries - such as raspberries, then red and white currants, then blueberries and strawberries - to build up the millefeuille. Garnish with red berry coulis.

Robert Clayton