Andre Martin
Give your Christmas cake a summer makeover with berries, ice-cream and flaky pastry. If you’ve spent all day in the kitchen cooking up a feast, opt for a simple and easy recipe that uses store bought elements, like this mille-feuille.
Ingredients
Method
Preheat oven to 200°C. Line an oven tray with baking paper. Put pastry rectangles on tray, cover with a sheet of baking paper and a second tray to weigh down.
Bake for 18 minutes or until pastry rectangles are golden and crispy. Set aside to cool completely.
Cut fruitcake into 6 slices the same size as ice-cream slices. Reserve remaining cake for another use.
Line a freezer-proof tray with baking paper. Put 1 pastry rectangle on prepared tray. Spoon 1 Tbsp of the conserve onto the pastry and spread to coat. Starting from 1 short end, put an ice-cream slice upright, followed by a fruitcake slice, ice-cream slice, fruitcake slice and then an ice-cream slice to finish, side by side. Repeat 2 more times to cover pastry.
Brush 1 Tbsp of the remaining conserve onto remaining pastry rectangle and sandwich ice-cream and cake slices, conserve-side down. Freeze for 2 hours or until ice-cream has refrozen.
Fold 1 Tbsp of the remaining conserve through whipped cream then spoon on top of mille-feuille. Drizzle remaining conserve over top then scatter with berries. Serve immediately.
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