Summer berry mille feuille with lemon curd

By Ross_Hepburn

Ingredients

• Lemon curd:
• 2 egg whites, lightly beaten
• 270 g packet filo pastry, in sheets
• Icing sugar for dusting
• 60 g clarified butter
• 450 g mixed summer berries e.g. raspberries, blueberries, redcurrants, wild strawberries
• Zest and juice of 2 large lemons
• 85 g lightly salted butter
• 200 g caster sugar
• 3 large free-range eggs, lightly beaten

Details

Servings 4
Adapted from channel4.com

Preparation

Step 1

First, prepare the lemon curd. Put the sugar and eggs, lemon zest, lemon juice and butter into a heavy-based saucepan and stir over a gentle heat. Keep stirring until the mixture becomes thick and glossy.

Pass the mixture through a fine sieve. If not serving immediately, spoon the mixture into sterilised jam jars and seal while still warm. (This will keep well in the refrigerator for about 2-3 weeks.) If using immediately, strain the mixture into a bowl set in an ice bath and leave to cool, stirring occasionally to prevent a skin from forming. Otherwise keep refrigerated.

For the mille feuille, divide the pastry into three large sheets. Brush each one with egg white, lay the sheets on top of each other pressing together gently. Dust both sides with icing sugar and pat off the excess. Using a pastry cutter or chef’s ring cut the pastry into rounds. Repeat until you have 12. Fry the discs in clarified butter for 2 -3 minutes each side until they are brown and crispy, remove from the pan and drain on kitchen paper

Place a little spoonful of the lemon curd on the plate and place a pastry disc on top. Begin to create the layers by spreading more curd onto the first piece of pastry, scattering over a mixture of berries and another spoonful of curd. Top with another disc and repeat the process. Finish with the third disc, dust with icing sugar and garnish with any remaining fruit.