Raspberry Delight Recipe from Chef Andras

1. Make a raspberry gel

  • 350g raspberries
  • 75g sugar
  • 2.5g agar

Blend the raspberries and sugar to make a puree. Bring to the boil, then pass through cheese cloth/strainer to remove the seeds. Put the puree back on the heat and add the agar. As soon as the mixture is boiling, remove from the heat and chill in the fridge until set. Blend the set puree until smooth.

2. Make a crème filling

  • 200ml milk
  • 1g gelatine powder
  • 1 egg yolk
  • 30g flour
  • 50g sugar
  • 100ml double cream

Mix 50ml milk with the sugar, egg yolk, gelatine and flour until smooth. Bring the remainder of the milk to the boil and pour over the sugar mixture, mixing with a whisk. Put the mixture in a bain-marie and continue whisking until thickened. Then place the mixture on ice and continue whisking until cooled. Finally, beat the double cream until firm and then gently fold into the cooled mixture.

3. Make a sugar tuile topping

  • 200g sugar
  • 30g glucose powder

Mix the sugar and glucose powder together in a pan and heat to make caramel. Cool and then blitz in a food processor until powder. Line a rectangular mould with parchment paper and sieve the powder on to it to form a layer 2-3mm thick. Place in a 180ºC oven for 1-2 mins. Remove and allow to cool.

4. Make pastry layers

  • 1 sheet puff pastry

Roll out the pastry to 2-3mm thick. Place between two oven trays with a weight on top (so it can’t puff) and bake at 175ºC for 20-25 mins. Once cooked, cut into three equal rectangles, the same size as the sugar tuile.

5. Fill raspberries

  • 1 punnet of raspberries

Put the raspberry gel into a piping bag and fill the fresh raspberries, keeping some aside for decoration.

6. Assemble the mille feuille

Take a rectangle of puff pastry, put raspberries around the edge and fill the centre with crème. Layer another rectangle on top and repeat. Add the final layer of pastry, top with the sugar tuile and decorate with raspberries.

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