Serves 4
Ingredients:
- 1 sheet of ready-rolled all-butter puff pastry
- 2 tbsp caster sugar
- 600ml double cream
- pulp and seeds of 4 passion fruits
- ½ pack of small mint leaves, stripped, rolled and sliced into ribbons
- ½ jar Mrs Bridges Fig Preserve
- 75g pistachios, chopped
- 2 tbsp dried edible rose petals
- 3 tbsp runny honey
Instructions:
STEP 1
Line a baking tray with baking paper.
STEP 2
Cut the pastry sheet into 12 equal-sized rectangles. Transfer the rectangles to the baking sheet, leaving a little space between each (you can do this stage in 2 batches if needed).
STEP 3
Prick them with a fork to help prevent them from rising more than 1cm.
STEP 4
Bake in a pre-heated oven (220c / 200c fan) for 18-20 minutes. Remove tray from the oven.
STEP 5
Select the 4 best looking rectangles which will be used as the tops – leave them on the tray and remove the rest to cool.
STEP 6
Brush the 4 tops with a little lukewarm water, and sprinkle generously with caster sugar. Return to the oven for a few minutes, or until crisp and golden brown, and the top is nicely glazed. Allow to cool with the rest of the pieces of pastry
STEP 7
Whip the cream until thick, and then stir through the passionfruit, marbling it through the cream.
STEP 8
Repeat with small amounts of the fig preserve, making sure it doesn’t fold in completely to the cream mix.
STEP 9
Place a pastry rectangle on a serving platter. Spread a layer of cream on top. Scatter with pistachios, mint and rose. Top with another pastry layer and repeat the process.
STEP 10
Finish with one of the sugar-crusted pastry pieces, a final sprinkling of rose, pistachio and mint, and finally a drizzle of runny honey.
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