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Mango, passion fruit and strawberry Mille Feuille
2022-05-21
Ingredients
- 300g frozen mango, defrosted (Asiago)
- 2 tbsp. icing sugar (Lamb brand)
- 1 box fresh strawberries
- 1 tsp finely chopped mint
- 3 passion fruits
- 200g cold pastry cream or custard
- 2 x 280ml pots double cream (Elmlea)
- 1 tsp vanilla extract
- Extra icing sugar and mint leaves to decorate
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Method
Start by opening up the pastry and rolling into 3 large rectangles. Prick all over with a fork and allow to sit for 1 hour in the fridge before baking in the oven at 200°C for 30-35 minutes, turning upside down during cooking to dry on both sides. Allow to cool down completely before neatly trimming the sides. Meanwhile, blitz half of the mango with 2 tbsp. icing sugar and put aside. Next, finely chop half of the strawberries, half of the remaining mango and mix together with the pulp of 2 passion fruits and the chopped mint. Next, whip the cream to soft peaks with the vanilla then fold in the pastry cream. To put the mille feuille together, pipe ⅓ of the cream into balls on 1 sheet of pastry, drizzle with the mango coulis and spoon over ½ of the chopped fruit. Place on the 2nd sheet of pastry and repeat. Finally, place on the 3rd sheet of pastry and decorate with the remaining ⅓ cream, reserved fruit and extra mint leaves.
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