Coconut and Raspberry Mille Feuille
- 1 package puff pastry, ready rolled
- 160g raspberries, washed
- ½ lime or lemon
- 100ml double cream
- 75g freshly grated or frozen grated coconut
- Icing sugar to dust
- 100ml milk
- 100ml coconut milk
- 2 large egg yolks
- 45g sugar
- 15g cornflour
Place the milk and coconut milk in a pan and bring to a simmer. Meanwhile, whisk together the yolks, sugar and cornflour until smooth. Whisk in the milks and then pour the mixture back into the pan. Whisk over a low heat until the mixture comes to a boil and thickens to a pastry cream consistency. Scrape out into a bowl, cover with cling film, pressing it straight onto the surface and leave to cool.
Make the pureed raspberries, place 40g of the ugliest of your berries in a blender with 1-1½ tsp. sugar and 1/3 tsp. lime juice and puree until smooth. Strain to remove the seeds.
Both the stages can be done the day before, bring to room temperature.
Make the pastry. Unroll and cut out rounds with a pastry cutter, I use a 3” ring. Cut out 9 circles and place them on a large baking tray. Brush them with a little egg wash (optional) and prick the surface with a fork. While that rests heat the oven to 190C. Place the tray inside and cook until golden, around 17-20 minutes. Take out and once cool, use a serrated knife and slice in half horizontally.
Whisk the double cream to soft peak stage. Beat the cold pastry cream to soften and carefully mix in the cream and coconut.
Place one round of pastry on your plate, spoon one heaped teaspoon of the cream on the base and spread a little. Place a circle of raspberries just inside the outer edge of the cream. Place another disc on top and repeat to form the next layer, topping with a final disc of pastry. Repeat with the remaining mille feullies. Sprinkle with icing sugar, spoon some dots of the pureed raspberries around the dessert and serve. You can also make one large rectangular millefeuille for less time in the kitchen during your party.