Wild Berry Mille-Feuille

1. 1

   Lay one sheet of filo pastry on a clean surface and brush half of it with egg white. Sprinkle with icing sugar and then fold the pastry in half. Repeat two more times. Using a circle cookie cutter of about 8cm punch out as many holes as possible. Repeat with extra pastry till you have 12 discs.

2. 2

   In a frying pan heat the clarified butter to a medium heat and fry the discs until golden brown. Remove onto kitchen paper and set aside.

3. 3

   Once the milk is boiling, strain the milk into the egg mixture and mix till it combines. Return to the pot and bring to a simmer while continuously stirring for two minutes.

4. 4

   Remove custard from pot and grate in fresh lemon zest, mix and cover with plastic wrap against the custard to prevent it from forming a skin

5. 5

   For the compote, in a hot frying pan, caramelise the sugar to a light blonde, add the butter and loosen with a little bit of water if needed.

6. 6

   Add the berries and toss through the caramel. Deglaze with the balsamic vinegar and remove from the pan.

7. 7

   To assemble, place the custard into a piping bag and place a small dot in the middle of the plate. Top with a pastry disc, this prevents the disc from sliding around. Place a spoon of the berry mixture on top of the disc and cover with custard. Place another pastry on top and repeat until you have a stack of 3 pastry discs. Garnish with icing sugar, sauce and berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.