Recipes New Forest Collection
Mille-Feuille of New Forest Berries
Demonstrated at the New Forest and Hampshire County Show 2023, by New Forest Collection Chef, Martin Thom, why not try this unique take on a mille- feuille. A perfect treat for you this summer.
You’ll need
- 50g strawberries
- 50g blackberries
- 50g cherries (optional)
- 4 egg yolk
- 100g caster sugar
- 25g plain flour
- 1 vanilla pod
- 350ml double cream
- 2 leaves gelatine
- icing sugar
- puff pastry discs (shop bought pasty, cut and baked with icing sugar)
Method:
- Make the creme patisserie, mix the egg yolk and the caster sugar together and whisk till pale. Whisk in the flour
- Heat the cream and vanilla of until starting to boil, whisk the cream into the egg mix. Put it back into the pan, stirring all the time until thick and the flour cooked out. Take off the heat, add the galentine and cover the cling film to prevent skin forming.
- Macerate the berries in some stock syrup infused with cardamon and cinnamon
- Set the creme patisserie in rings
- To assemble, top one of the pastry disc with creme patisserie that’s been set in the ring, top with berries, and then the second disc of puff pastry. Dust with icing sugar and finish with blackberry .
Step-by-step guide by David Thom, Forest Lodge Sous Chef
