|1 packs pack||ready rolled puff pastry ready rolled puff pastry|
|1 tsp tsp||vanilla extract vanilla extract|
|600 ml ml||double cream double cream|
|zest and juice|
|3 tbsp tbsp||icing sugar icing sugar|
|plus extra for dusting|
|25 ml ml||raspberry gin liqueur raspberry gin liqueur|
|300 g g||raspberries raspberry|
|plus extra to garnish|
|450 g g||strawberries strawberry|
|hulled and halved, plus extra left whole to garnish|
|1 l l||raspberry ice cream raspberry ice cream|
Celebrity chef Tony Singh created this mille-feuille recipe exclusively for Lidl. Merging French patisserie with the finest Scottish produce, this makes a delicious and impressive dessert.
- Scoop the ice cream into balls and flatten each ball with the back of a spoon. Arrange across a tray and freeze to set.
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Unroll the pastry and place on a non-stick baking tray. Dust generously with icing sugar and bake in the preheated oven for 8 minutes
- Reduce the temperature to 200°C/180°C/gas mark 6 and cook for a further 7-12 minutes, until the pastry is golden and glazed. Remove and leave to cool slightly on a wire rack.
- Meanwhile, mix the vanilla, orange zest and gin into the cream.Add the icing sugar and whisk until forms stiff peaks, then chill until ready to use.
- Once the pastry has cooled, slice it very gently across the shortest length into 3 equal-sized lengths with a bread knife.
- Assemble the mille-feuille just before serving.Spoon a layer of cream over a piece of pastry and add a border of raspberries and strawberries around the outer edges and fill the middle with ice cream.
- Repeat with the remaining 2 sheets of pastry, finishing the top layer with cream and the wholestrawberries for decoration. Carefully stack the layers one on top of the other and decorate with a dusting of icing sugar.