Raspberry ripple mille-feuille – The Irish Times

Name: Raspberry ripple mille-feuille – The Irish Times
Total time: 185 min
Ingredients: FOR THE PUFF PASTRY (If buying premade puff pastry, you’ll need 1 large sheet or about 320g):; 300g plain flour, plus extra for dusting; 200g salted butter, cubed; 150ml cold water; 2tsp lemon juice; Icing sugar, for dusting; 500ml milk; 1 leaf of gelatine; 5 egg yolks; 100g caster sugar; 1 vanilla pod, seeds scraped (or 2tsp vanilla extract); 40g cornflour; 100ml cream, softly whipped; 200g raspberries; 350g raspberries

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A quintessentially French twist on an old summer favourite

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Ingredients

FOR THE PUFF PASTRY (If buying premade puff pastry, you’ll need 1 large sheet or about 320g):
300g plain flour, plus extra for dusting
200g salted butter, cubed
150ml cold water
2tsp lemon juice
Icing sugar, for dusting
500ml milk
1 leaf of gelatine
5 egg yolks
100g caster sugar
1 vanilla pod, seeds scraped (or 2tsp vanilla extract)
40g cornflour
100ml cream, softly whipped
200g raspberries
350g raspberries