Peach and Rasberry Mille-Feuille Recipe - Great British Chefs
A towering peach and raspberry mille-feuille recipe is served with a rich citrus cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 500g of puff pastry block
- 3 peaches, stoned and sliced
- 2 punnets of raspberries
- 50g of hazelnuts, chopped
- 50g of white chocolate
- icing sugar, for dusting
- 300g of double cream
- 2 eggs
- 50g of caster sugar
- 1 lemon, grated zest
- 1 lime, grated zest
- 1 orange, grated zest
- orange juice
- 8g of gelatine leaves, softened in cold water
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