Blueberry and lemon millefeuille Archive
Lorraine Pascale’s elegant dinner-party dessert recipe is made with shop-bought puff pastry for simplicity. Equipment and preparation: You will need a piping bag fitted with a...
Ingredients
- 115g/4oz icing sugar, plus extra for dusting
- 250g/9oz shop-bought puff pastry
- 200g/7oz (or 1 punnet) blueberries
- 165ml/5½fl oz whipping cream
- 25g/1oz icing sugar
- 1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract)
- 1 lemon, finely grated zest and a squeeze of the juice
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