Tuesday 12th December 2017
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Serves 4
Preparation time: 10 minutes
Cooking Time: 10 minutes

Ingredients
1 pack of filo pastry
1 punnet of raspberries
1 punnet of strawberries
1 punnet of blueberries
500ml of Devonshire clotted cream
50ml Grand Marnier
200g icing sugar
50g butter
The zest and juice of 1 orange

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Summer berries and Grand Marnier scented Devonshire cream mille-feuille

METHOD
Warm the oven to 180C. Butter each sheet of filo pastry with melted butter and sprinkle with icing sugar then stack them on top of each other. Cut into 4 even squares and bake until golden brown in colour.

Prepare the cream by whipping together the Devonshire cream, Grand Marnier and icing sugar until light and fluffy.

Stack each layer with fresh berries and cream and sprinkle some icing sugar.

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