- 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
Line a baking tray with baking paper.
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).
Prick them with a fork to help prevent them from rising more than 1cm.
Bake in a pre-heated oven (220c / 200c fan) for 18-20 minutes. Remove tray from the oven.
Select the 4 best looking rectangles which will be used as the tops – leave them on the tray and remove the rest to cool.
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
Whip the cream until thick, and then stir through the passionfruit, marbling it through the cream.
Repeat with small amounts of the fig preserve, making sure it doesn’t fold in completely to the cream mix.
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.
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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