Fig, Orange Blossom & Pistachio Mille-Feuille - Ainsley Harriott

Ingredients

• 1 x 320g sheet of ready-made puff pastry
• icing sugar, for dusting
• 250g mascarpone, chilled
• 275g double cream
• 2 tbsp icing sugar
• ½-1 tsp orange blossom extract (more or less depending on brand strength)
• zest of 1 orange
• 4-5 tbsp fig or apricot jam, loosened with a dash of water or juice if needed
• 3-4 figs, 2-3 thinly sliced and 1 cut into quarters
• 45g pistachios, toasted and chopped
• 8 mint leaves, finely shredded, plus extra leaves to garnish
• runny honey, for drizzling (orange blossom or heather honey if you have it)