Celebrity chef Tony Singh created this mille-feuille recipe exclusively for Lidl. Merging French patisserie with the finest Scottish produce, this makes a delicious and impressive dessert. [Cooking time: 45 mins]
Ingredients: (For 8 servings)
- 1 pack ready rolled puff pastry
- 1 tsp vanilla essence
- 600 ml double cream
- 1 orange- zest and juice
- 3 tbsp icing sugar- plus extra for dusting
- 25 ml Hortus raspberry gin liqueur
- 300 g raspberries- plus extra to garnish
- 450 g strawberries- hulled and halved, plus extra left whole to garnish
- 1 l Raspberry Ripple Ice cream
- Scoop the ice cream into balls and flatten each ball with the back of a spoon. Arrange across a tray and freeze to set.
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Unroll the pastry and place on a non-stick baking tray. Dust generously with icing sugar and bake in the preheated oven for 8 minutes
- Reduce the temperature to 200°C/180°C/gas mark 6 and cook for a further 7–12 minutes, until the pastry is golden and glazed. Remove and leave to cool slightly on a wire rack.
- Meanwhile, mix the vanilla, orange zest and gin into the cream. Add the icing sugar and whisk until forms stiff peaks, then chill until ready to use.
- Once the pastry has cooled, slice it very gently across the shortest length into 3 equal-sized lengths with a bread knife.
- Assemble the mille-feuille just before serving. Spoon a layer of cream over a piece of pastry and add a border of raspberries and strawberries around the outer edges and fill the middle with ice cream.
- Repeat with the remaining 2 sheets of pastry, finishing the top layer with cream and the whole strawberries for decoration. Carefully stack the layers one on top of the other and decorate with a dusting of icing sugar.