Blueberry and lemon millefeuille

Ingredients

  • 1 lemon, finely grated zest and a squeeze of the juice
  • 1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract)
  • 25g/1oz icing sugar
  • 165ml/5½fl oz whipping cream
  • 200g/7oz (or 1 punnet) blueberries
  • 250g/9oz shop-bought puff pastry
  • 115g/4oz icing sugar, plus extra for dusting

1. Line a large baking tray with greaseproof paper. Dust the work surface with lots of icing sugar and roll out the pastry to a rectangle just larger than 27 x 30cm/10½ x 12in, trimming the edges straight. It should be super thin, as thin as you can get it, without stretching the pastry. 2. Cut ...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network