Raspberry Melba Mille Feuille

Raspberry Melba Mille Feuille

Servings: 6
Calories: 6328

Ingredients:

  • 1 vanilla pod cut in half lengthways
  • 6 fresh peaches, peeled and sliced or 2 x 15oz canned sliced peaches in syrup
  • 18oz Columbia Fruit frozen Raspberries
  • 2 sheets butter puff pastry, thawed
  • 10oz ml cream
  • 1-2 tbsp powdered sugar for raspberries (if needed)
  • powdered sugar for dusting
  • 2 cups granulated sugar
  • 2 cups water

Preparation:

  • Preheat oven to 400°F.
  • If using fresh peaches, prepare the sugar syrup.
  • Place a saucepan over a medium heat and combine the granulated sugar and water with the vanilla pod.
  • Bring to a boil and lower the heat to a simmer until the sugar has dissolved.
  • Poach the sliced fresh peaches in the syrup on a low heat for 5-10 minutes or until they soften but keep their shape.
  • If you are using canned peaches, put contents of the 2 cans in a saucepan along with the vanilla pod.
  • Simmer on a low heat for 5 minutes, just long enough to infuse the peaches with the vanilla flavour.
  • Again you do not want the peaches to lose their shape.
  • Take off the heat, remove the peaches and reserve the syrup.
  • Add the raspberries to the reserved syrup and let them rest in the liquid until required for the assembly.
  • Cut each pastry sheet in half and prick each sheet all over with a fork.
  • Place two rectangles of pastry on an oven tray lined with baking paper.
  • Cover the pastry with another piece of baking paper.
  • Weigh down the pastry with another baking tray on top.
  • This process flattens the pastry whilst baking and results in a beautifully flaky crust.
  • You should be able to fit two rectangles of pastry side by side on one tray (remember to leave a small gap in between them).
  • Unless you have multiple oven trays you will be required to do this stage in two batches.
  • Bake for 15 minutes.
  • Allow to cool on a metal cooling rack.
  • Whip the cream until soft peaks form.
  • Strain the peaches and raspberries.
  • Taste the raspberries and if you think they are a bit sharp add 1 tabespoon of powdered sugar to sweeten them (Frozen raspberries might not be as sweet as fresh ones).