| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 200 |
g |
Puff Pastry |
| 1 |
|
Punnet Raspberries |
| 1 |
|
Punnet Blackberries |
| 1 |
|
Punnet Blueberries |
| 1 |
|
Punnet Red Currants |
| 225 |
g |
Fresh Raspberries |
| 75 |
g |
Icing Sugar |
| 2 |
|
Eggs |
| 200 |
|
Sugar Syrup, made from 100g |
|
|
of |
|
|
Caster Sugar and |
|
|
100ml Water |
| 100 |
|
Kirsch |
INSTRUCTIONS
Coulis Blend together the fresh raspberries and icing sugar and pass
through a sieve. Pastry 2. Roll out the puff pastry to 3mm thickness
and leave to rest in the fridge for 1 hour. Cut into 8 x 4 inch
circles and leave to rest. 3. In a preheated oven - Gas Mark 7, place
the pastry circles onto a non-stick baking sheet and dust with icing
sugar. 4. Cook for approximately 15 minutes, or until golden brown,
and shiny on top. 5. Remove from the bottom and keep the best 4
rounds for the tops of the mille feuilles. 6. Cut a circle out of the
bottoms and remove any raw pastry from the inside. Do the same for the
top. Sabayon 7. Place the egg yolks, syrup and kirsch in a wide
shallow pan and whisk together over a gentle heat. 8. Continue to
whisk until a foam starts to form. Meanwhile warm through a red fruit
and raspberry coulis. 9. Put the bottom of the mille feuille on to the
centre of the plate, and fill the scooped out centre with the fruit
and juices allowing them to spill over the edges. 10. Pour around the
sabayon and place the glazed top on the top of the mille feuille. 11.
Serve Converted by MC_Buster. NOTES : Chef:Aaron Patterson Converted
by MM_Buster v2.0l.
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