Summer Fruit Mille Feuille

Preparation

2. Put the coconut milk into a pan and bring it slowly to the boil (if you want a really thick custard use just the top solid part of the coconut milk, you'll need 2 tins). The coconut milk will give the custard a lovely warmth taste.

3. Once it has come to the boil, take it off the heat and pour over the egg mix. Whisk it well.

4. Pour it all back into the pan and bring back up to the boil, then simmer it for 5 mins, stirring all the time.

5. Take it off the heat again, pour into a bowl, cover with cling film and chill. When it's fully cold, fold in the whipped cream to add some extra creaminess to the dish.

6. Prick the puff pastry all over, using a fork. Sit on a lined baking sheet, brush with egg wash and cook at 200c for 10 mins.

7. Sprinkle on icing sugar. Flash for about 30 secs under a hot grill/blow torch, turn over and repeat then leave to cool.

8. To assemble, sit a piece of pastry on a plate, spread on a quarter of the custard, then some berries to bring some colour to the dish, then the custard. Sit the next pastry piece on top, then custard layer, etc.

9. Finish with pastry on top and dust with icing sugar. Serve with pouring cream and more berries.