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Millefeuille of Raspberry and Fraises de Bois with Vanilla Cream, by Steve Golding

10 June 2011
Millefeuille of Raspberry and Fraises de Bois with Vanilla Cream, by Steve Golding

(Serves eight)

Ingredients
1 sheet puff pastry
150g icing sugar
88 fresh raspberries
24 fraises de bois (wild strawberries)
40 small pale pink rose petals
8 chocolate Matchmakers
For the meringues
85g Meri-white mix
570ml cold water
1kg caster sugar
For the rose jelly
100g rose-flavoured Turkish delight
For the vanilla cream
600ml double cream
2 vanilla pods
3 egg yolk
1 whole egg
80g caster sugar

Method
To make the millefeuille, roll out a large puff pastry sheet to half its original thickness. Dust with icing sugar and bake in oven with a tray on top at 160°C for 15 minutes. Remove from oven and leave to cool.

Cut into 8cm x 3cm strips and dust heavily with icing sugar (2 strips per serving).

To make the meringues, mix together the Meri-white and 570ml water using a mixer with whisk. Slowly stream in sugar until soft peaks are formed. Place in a piping bag and pipe small dots on to a tray.

Place in hot cupboard or oven at 65°C to dry out. Leave for 12 hours.

To make the vanilla cream, separate three eggs yolks, add vanilla and caster sugar and whisk until light in colour.

Heat 400ml double cream until boiling, remove from heat and add to the egg mix. When mixed, place back on the heat and cook until thick. Take off the heat and chill.

Whisk 200ml double cream until soft peaks are formed then fold through the vanilla cream base and whisk again until it holds its peaks.

Set aside until you are ready to plate up.

To serve, pipe some cream on to plate and place a piece of pastry on top. Quenelle 4tsp of vanilla cream on to pastry, leaving gaps for two raspberries in each gap, so you will use six for each serving.

Place top sheet of pastry at an angle to show off filling.

Quenelle 3tsp of vanilla cream on the plate and scatter meringues and rose jelly around.

Place three more raspberries and three fraises de bois on the plate. Garnish with rose petals and a chocolate Matchmaker.

Steve Golding, executive head chef, Royal Ascot

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