Almond and Pistachio mille feuille

Preparation time: 20 minutes

Peach and verbena sorbet:
500ml white peach puree
500ml water
500g sugar
50g lemon verbena

Poached black cherries:
500g cherries
250ml water
250g sugar
2 basil stalks
Juice of 1 lemon

Pistachio crème patissiere:
500ml milk
500ml double cream
200g sugar
6 egg yolks
60g cornflour
150g green pistachios

Mille feuille:
500g puff pastry
Icing sugar
Flaked almonds

Featured in:
September 2018

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.

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