Passionfruit, Philly & Raspberry Millefeuille with Raspberry Sorbet

Why Philly? Philly is particularly useful to use in this recipe as it holds its shape well and keeps everything in place. This dessert is the perfect balance of sweetness, creaminess and tartness from the fruit.

Ingredients

180g Double Cream
180g Philadelphia Original
50g Icing Sugar
75g Passionfruit Puree
350g Plain Flour
100g Caster Sugar
250g Unsalted Butter, Chilled
1/2tsp Vanilla Paste
600g Caster Sugar
600g Water
100g Glucose
1ltr Raspberry Puree

Instructions

Step 1:

Lightly whip cream

Lightly whip cream and icing sugar together. When you have soft peaks, fold in Philadelphia and passionfruit puree and work until desired consistency. Leave in a container for service.

Step 2:

Cube the chilled butter

Cube the chilled butter and (paddle) mix with the flour, sugar and vanilla paste until it forms a dough. Don't overmix - finish by hand and then rest it in the fridge for up to an hour.

Time required: 1 hour

Step 3:

Roll out to 5mm

Roll out to 5mm and then cut out with an 8cm mould.

Step 4:

Bake at 170⁰C

Bake at 170⁰C for 7-9 minutes on silicone matts, rotating the trays halfway through. Leave to cool on wire rack and then store in an airtight container.

Time required: 7-9 minutes

Step 5:

Chill the mixture in the fridge

To make the raspberry sorbet, put the sugar, water & glucose in a pan and bring to the boil. Add the puree and chill in the fridge. When cool churn and leave to freeze until a smooth whipped cream stage.

Step 6:

Place the Philly mixture

Place a small amount of the Philly mix on a plate to stop the tower moving. Place a shortbread disc on top. Carefully place raspberries around the short bread then fill with the Philly mixture. Then place another disc on top and repeat.

Step 7:

Dust the top shortbread and serve

Dust the top shortbread with icing sugar and place on top. Just before it goes out place the sorbet on top.