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Blackberry Millefeuilles

(for 4)

350g (12 oz.) Blackberries
225g (8 oz.) Puff Pastry
175ml (6 oz) Cream
110g (4 oz.) Sugar

Heat the oven to 200 C/400 F/Gas 7
Thaw the Pastry and roll out thinly.
Cut into 3ins. rounds (you will need 12 for 4 servings)
Put these out on a flat baking sheet.
Cover these with a sheet of non stick paper and then with a second baking sheet.
( This stops them from rising in the oven)
Bake until golden brown on both sides (10 to 12 mts.)
You may find that you have to turn them during the cooking.
Leave these to cool.
Take 110g ( 4oz ) Of the blackberries and push through a sieve to make a sauce.
Sweeten this with the sugar.
Whip the cream stiffly

To assemble ;
(Do this just before you serve)
Put a round of pastry on each plate
Put a blob of cream on top, put some blackberries on the cream and then another round of pastry and so on.
Three storey ones look even better but are difficult to manage.
Serve with a spoon of the Blackberry sauce dribbled over the top.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef