Passion fruit, fig & rose mille-feuille recipe

Passion fruit, fig & rose mille-feuille recipe

Published by Mrs Bridges on 24th Apr 2022

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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