Raspberry, Rose and Pistachio Millefeuille

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SERVES 12

PREP TIME 45 mins

COOKING TIME 30-35 mins

ASSEMBLY TIME 15 mins

DIFFICULTY Medium

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Puff Pastry Ingredients
3	Docked Rich’s^® Premium puff pastry sheets
150 g	Granulated Sugar

Rasberry Crème Ingredients
350 ml	Raspberry Coulis
700 ml	Rich’s^® European Style Whip Topping^® or Dairy flavoured Bettercreme^® (Whipped)

Topping Ingredients
150 g	Chopped roasted and salted Pistachio Nuts
50 g	Icing Sugar
	Remaining rasberry crème
	Raspberry coulis
	Fresh raspberries
	Gold Leaf

Method for the Puff Pastry

Sprinkle both sides of each puff pastry sheet with the sugar.
Individually place each sheet of puff pastry on a lined baking tray.
Place a silicone mat on top of each sheet with a baking tray on top to weigh it down.
Bake at 180 degrees for 30-35 minutes until well caramelized and biscuit like.
Remove from the oven and set aside to cool.

Method for the Rasberry Crème

Method for the Rose Syrup

Combine the water, sugar, and rose water into a saucepan and allow to simmer until syrup consistency. Allowed to cool

Drizzle all puff pastry sheets with a light sprinkle of rose syrup (NB this should not go soggy)
Smear a dollop of raspberry crème onto a serving platter or board of choice. Firmly place a caramelized pastry sheet on top.
Liberally slather a 1/3 of raspberry crème over the 1st puff layer.
Scatter a few raspberries.
Repeat the process with the next layer.
Place the final layer down
Pipe the remaining raspberry crème in a strip down the center of the sheet.
Dust the entire sheet with icing sugar.
Generously scatter with raspberry coulis, fresh raspberries, toasted pistachios and gold leaf to accent.

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