Blueberry mille feuille

Ingredients

• · 1 packet (200g) ready to roll puff pastry
• · 165 ml whipping cream
• · 25g icing sugar, plus around 100g for dusting
• · 1 vanilla pod
• · Zest of 1 lemon, and a little of its juice
• · 1 punnet of blueberries

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Preparation

• Arrange onto a baking tray and sprinkle with lots of icing sugar and put them in the fridge to chill. After 30 minutes bake in the oven for 5 minutes then remove and dust again with icing sugar.
• Bake for a further 5 minutes or until the pastry is a light golden brown. For the lemon cream.
• Put cream into a large bowl (or the bowl of your mixer) with the icing sugar and the seeds of the vanilla pod.
• Whip cream until it just starts to thicken and add the lemon zest and a squeeze of lemon juice and fold in. Place into piping bag with a 1cm smooth round nozzle.
• To assemble. Put a little blob of the lemon cream on the plate on which you are serving the mille feuille and set the first pastry rectangle on top.
• This will secure the mille feuille in place and stop it from sliding off the plate. Start by piping a row of 4 or 5 blobs of the cream down one side of the pastry and then the same up the other side.
• If you don't have a piping bag you could just spread a nice thick layer of the cream over each piece of pastry.
• Take some blueberries and pop one blueberry on each blob of cream. You should do two of these layers of pastry, cream and blueberries for each mille feuille dessert.
• Next, take your second layer and pipe a nice big blob on the underside of the pastry, like so. Place this middle layer on top of the bottom layer, which should be already secured to your serving plate.
• Now take a third piece of pastry, this time without any cream or blueberries on it, and pipe a generous amount onto the underside.
• Place this on top of your middle layer. Dust with a light sprinkling of icing sugar and garnish with a few blueberries on the plate, and maybe a sprig of mint if you are feeling artistic.