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strawberry mille-feuille

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Ingredients

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
1 oranges orange
(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

Strawberry mille-feuille

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45 min
(45)

Method

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.

  1. Scoop the ice cream into balls and flatten each ball with the back of a spoon. Arrange across a tray and freeze to set.
  2. Preheat the oven to 220°C/200°C fan/gas mark 7.
  3. 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
  4. 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.
  5. 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.
  6. Once the pastry has cooled, slice it very gently across the shortest length into 3 equal-sized lengths with a bread knife.
  7. 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.
  8. 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.