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    IN SEASON FRUIT RASPBERRY

    Oct 27, 2019 3 minutes
    RECIPES & STYLING SOPHIE GRAY PHOTOGRAPHS TODD EYRE

    RUSTIC RASPBERRY MILLE-FEUILLE

    PREP + COOK TIME 40 mins + cooling SERVES 6

    • 400g block frozen puff pastry, thawed
    • 1 tablespoon icing sugar, plus extra, to dust
    • 300ml cream, at room temperature
    • 1 teaspoon vanilla bean paste
    • 170g mascarpone cheese, at room temperature
    • 150g white chocolate, melted
    • 125g raspberries, plus extra, to decorate

    RASPBERRY SAUCE

    • 250g raspberries
    • 1½-2 tablespoons icing sugar, plus extra, to taste

    1 Preheat oven to 160°C and grease a baking tray.

    Cut pastry block in half crossways and roll into two rectangles, approximately 35cm x 14 cm.

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