Raspberry Mille-Feuille

Name: Raspberry Mille-Feuille
Prep time: 30 min
Cook time: 50 min
Total time: 200 min
Yield: 6 mille-feuilles
Cuisine: Vegan
Ingredients: 650 g Puff pastry; 240 g Plant milk (neutral in flavour); 28 g Cornflour; 100 g Dark brown sugar; 3 g Vanilla extract; 1 pinch Ground turmeric (optional); 400 g Frozen red berries; 2 tbsp Sugar; Lemon juice, to taste; 200 g Fresh raspberries; 100 g Dark cooking chocolate; Bits of cooked berries (left over from making the red berry sauce); Mint leaves, to taste (optional)

Puff pastry layered with custard, an intense red berry sauce, fresh raspberries and crunchy chocolate

SNACKS DESSERTS

Prep

30min

Cook

50min

Chill

Total

3H20min

Servings:mille-feuilles

INGREDIENTS

For the Puff Pastry:

650 g Puff pastry

For the Custard:

28 g Cornflour
100 g Dark brown sugar
3 g Vanilla extract
240 g Plant milk (neutral in flavour)
1 pinch Ground turmeric (optional)

For the Red Berry Sauce:

400 g Frozen red berries
2 tbsp Sugar
Lemon juice, to taste

For the Toppings:

200 g Fresh raspberries
100 g Dark cooking chocolate
Bits of cooked berries (left over from making the red berry sauce)
Mint leaves, to taste (optional)

INSTRUCTIONS

For the Puff Pastry:

1 Roll out the puff pastry with a rolling pin and cut it into rectangles of the same size. Each mille-feuille uses two rectangles.
2 Line a baking tray with baking paper and lay the pastry rectangles on top.
3 Prick each rectangle with a fork so it doesn't puff up too much in the oven.
4 Bake in an oven preheated to 180°C for about 15 minutes, or until golden and crisp.
5 Take out and leave to cool on a wire rack. Set aside.

For the Custard:

1 In a pan, dissolve the cornflour in the plant milk.
2 Add the sugar, vanilla and turmeric. Mix well.
3 Place over a medium heat, stirring all the time until it thickens and comes to the boil.
4 When it is creamy, transfer to a bowl and cover with cling film pressed onto the surface of the custard (so no skin forms).
5 Chill for at least 2 hours. The custard should be cold when you assemble.

For the Red Berry Sauce:

1 Put the frozen berries, sugar and a little lemon juice in a small pan.
2 Place over a medium heat and cook until they start to release their liquid.
3 Turn the heat down and keep cooking until the berries break down and the sauce thickens (add a little water if it gets too thick).
4 Pass the sauce through a sieve, pressing well to get out as much liquid as you can. Keep the sauce in a bowl, covered with cling film touching the surface, and chill.
5 Keep the solids left in the sieve: they are used to make the crunchy chocolate.

For the Toppings:

1 Spread the leftover bits of berry in a thin layer on baking paper.
2 Freeze until completely firm.
3 Melt the dark chocolate over a bain-marie.
4 Take the berry bits out of the freezer and cut them into small pieces.
5 Stir the pieces into the melted chocolate and mix well.
6 Spread it out again in a thin layer on baking paper and return to the freezer until the chocolate has set.
7 Once firm, break the chocolate into small pieces. Set aside.

For the Assembly:

1 Start with a rectangle of puff pastry as the base.
2 Spread over a layer of custard.
3 Spoon a little of the red berry sauce on top.
4 Add crushed fresh raspberries and a few pieces of the crunchy chocolate.
5 Place another rectangle of puff pastry on top and repeat: custard, red berry sauce, whole raspberries and more crunchy chocolate.
6 Finish with fresh mint on top.
7 Repeat until all the puff pastry is used.