A quirky take on the indulgent French treat of a ‘thousand leaves’!
6 slices of Roberts medium sliced white bread with the crusts removed
125ml of double cream whipped with a pinch of icing sugar and vanilla essence
A handful of summer berries (fresh or frozen)
50g of fresh or frozen raspberries
10g of icing sugar
1 small cup of caster sugar
1 small cup of water
1 egg white, lightly whisked
Icing sugar for decoration
- Blitz the raspberries and the icing sugar together with a hand blender and then pass through a strainer to make a smooth juice
- Roll out the slices of bread with a rolling pin to make thinner and then cut into circular disc shapes.
- Dip the bread discs in egg white and then in the castor sugar. Place on a baking tray lined with grease proof paper and bake in the oven for 5 minutes until golden and allow to cool
- Fold the summer berries into the whipped cream
- Starting with a disc of bread, layer the bread and cream mixture on a serving plate
- Spoon raspberry sauce around the sides of the dessert and finish with a spun sugar decoration
- To make the spun sugar, bring the caster sugar and water to the boil and simmer until it turns a caramel colour. Then quickly cool the base of the saucepan in cold water
- Brush a rolling pin with a little corn oil and using two forks back to back, dip the forks in the caramel and holding 12 inches above the rolling pin, shake over the rolling pin
- The caramel should now form strands which you can gently slide off the rolling pin and form into a ball shape
- Place on top of the millefeuille and dust with a little icing sugar.