Vanilla Yoghurt and Berry Mille Feuilles
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- 2 sheets frozen puff pastry
- 1 ½ cups frozen raspberries
- 3 tablespoons raspberry jam
- 1/2 tablespoon arrowroot dissolved in 1/2 tablespoon cold water
- 1 pottle or ½ cup readymade vanilla yoghurt
- 1 tablespoon caster sugar
- 1 cup or 2 pottles cream
- icing sugar to decorate
- Pre heat the oven to 200°C.
- Cut each pastry sheet into 6 even sized rectangles. Place the pastry pieces on one of the greased trays. Lay the other baking sheet, greased side down over the top, sandwiching the pastry between the two trays.
- Bake the pastry between the trays for 15 -20 minutes till biscuit coloured. When cool enough to handle use a serrated knife to gently split each pastry piece into 2 layers making 24 pieces. Each Mille feuille will have 3 layers.
- While the pastry is cooking and cooling place the berries in a small saucepan with the jam and heat gently with the jam until the berries are tender. If using frozen berries you will end up with more liquid, so use the arrowroot to thicken.
- Combine the yoghurt, sugar and cream and whip with beaters until thick. Spoon into a large piping bag fitted with a 1.5 cm plain nozzle.
- To assemble, lay the pastry pieces flat on a large tray. Select 8 good ones for the bases and 8 good ones for the top, use the 8 least perfect for the middle layer. Spread a teaspoon of berry mixture on the 8 bases and the 8 middles, then pipe 12 small blobs of yoghurt cream onto each in neat rows. Stack the middles on top of the bases. Place the remaining 8 pastry squares on top and dust well with icing sugar.
Vanilla yoghurt cream is delicious as a filling in sponge cake, on top of Pavlova or serve instead of whipped cream with desserts.
If you don’t have a piping bag use a large reseal-able bag with a corner snipped off.