WHITE CHOCOLATE & RASPBERRY MILLE-FEUILLES

PREP + COOK TIME 45 MINUTES MAKES 9

1 sheet frozen puff pastry, thawed 50g white eating chocolate, melted 1 tablespoon raspberry jam

½ cup (125ml) thickened cream

50g white eating chocolate,

grated finely

60g fresh raspberries

30g white eating chocolate,

chopped coarsely

1 tablespoon thickened cream, extra 1 tablespoon icing sugar 1 Preheat oven to 240°C/220°C fan. Grease an oven tray and line with baking paper.

2 Place pastry sheet on tray; place a second oven tray on top of pastry to weigh it down. Bake for 15 minutes or until pastry is browned and crisp. Cool for 2 minutes.

3 Spread pastry sheet with melted chocolate, then jam. Cut into 18 rectangles.

4 Beat cream in a small bowl with an electric mixer until firm peaks form; fold in grated chocolate.

5 Spread cream mixture over jam; sandwich pastry rectangles with raspberries.

6 Stir chopped chocolate and extra cream in a small heatproof bowl over a small saucepan of simmering water until smooth.

7 Drizzle mille-feuilles with chocolate mixture; dust with sifted icing sugar.