Almond and Pistachio mille feuille
Bring all ingredients to boil, simmer for 5 min. Leave to cool.
Churn in ice cream machine and place in freezer.
Bring water, sugar, basil and lemon juice to the boil and pour over cherries. Leave overnight in fridge.
Boil milk and double cream.
Whisk sugar, egg yolks and corn flour together until pale and pour over milk, cream and mix. Return to heat and cook until a thick custard. Blend with pistachio nuts until smooth.
Place in piping bag in fridge.
Roll puff pastry to 4mm thickness.
Dust with icing sugar.
Fold into quarters dusting each fold with icing sugar.
Roll back in to 4mm thickness. Cut into 12 thin rectangles. Sprinkle almonds onto four of the rectangles (this will be your top layer). Bake at 160°C for 20 min.
Layer mille feuille with pistachio cream and arrange ingredients on plate.