Enchanted Forest Mille-Feuille

Allergens

Gluten, Dairy

Ingredients

• 2 sheets gluten
• free puff pastry, thawed
• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 cup water
• 2 lemons, zested and juiced
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Unfold the puff pastry sheets and place them on the prepared baking sheet. Bake for 15 20 minutes or until golden brown. Remove from the oven and let cool completely on a wire rack.
3. In a medium saucepan, combine raspberries, blueberries, sugar, cornstarch, water, lemon zest, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes or until thickened. Remove from heat and let cool completely.
4. In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. To assemble the dessert, place one sheet of cooled puff pastry on a serving plate. Spread half of the lemon curd evenly over the pastry. Top with the second sheet of puff pastry. Spread remaining lemon curd on top.
6. Cover the top layer of puff pastry with whipped cream, spreading it evenly to the edges. Drizzle the cooled berry confit over the whipped cream.
7. Cut into 4 equal portions and serve immediately.

Chef’s Insight

A sprinkle of edible gold leaf adds an extra touch of enchantment.

Notes

This recipe is a great way to impress guests with minimal effort and maximum indulgence.