Pomegranate and rosewater mille-feuille
“During the day, as you wander the maze of little streets that make up the Marrakesh medina, you will wind up in Jemaa El Fna square, and when you do, you’ll need a coffee and a pastry. Head around the back of Café de France to Al Jawda, on Rue de la Liberté. It’s a sophisticated patisserie, filled with a fabulous array of sweet treats: coconut cookies, macaroons, date-filled makroots and stunning mille-feuille. My version is slightly more modern, flavoured with pomegranate and rosewater, and made with a mascarpone cream instead of custard. This really is a stunning centrepiece for afternoon tea or a swanky dinner party,” says John.
This recipe is an edited extract from Orange Blossom & Honey by John Gregory-Smith (Simon & Schuster, RRP $39.99). Available in stores now.
Ingredients (7)
- 375g frozen butter puff pastry (we used Careme brand), thawed
- 165g pure icing sugar, sifted
- Seeds of 1/2 a pomegranate
- 600ml thickened cream
- 200g mascarpone
- 2 tsp rosewater
- Dried rose petals (optional), to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C. Grease a baking tray and line with baking paper.
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2.Roll out pastry on a lightly floured surface to a 30cm x 35cm rectangle. Place on prepared tray and prick all over with a fork. Cover pastry with another piece of baking paper and top with another baking tray. Bake for 45-50 minutes or until golden. Transfer to a wire rack to cool.
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3.Divide 100g icing sugar between 2 bowls. Add 2 tsp water to 1 bowl and stir to a thick white paste. Using the end of a rolling pin, muddle 2 tbs pomegranate seeds in a clean bowl and reserve the juice. Stir 2 1/2 tsp pomegranate juice into second bowl of icing sugar to form a slightly thinner pink icing. Set bowls aside.
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4.Cut pastry into 3 even rectangles.
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5.When ready to serve, place cream in a stand mixer fitted with the whisk attachment and whisk to soft peaks. Add mascarpone, rosewater and remaining 65g icing sugar, and whisk to stiff peaks.
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6.Place 1 piece of pastry on a serving board and spread half the cream mixture over the top, levelling with a knife. Top with another piece of pastry and spread remaining cream mixture on top.
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7.Spread white icing over remaining piece of pastry and place, icing-side up, on the mille-feuille. Using a teaspoon, drizzle the pink icing over the top. Run a skewer through the icing to combine slightly and let drip down sides.
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8.Scatter over the rose petals, if using, and the remaining pomegranate seeds, then serve immediately.
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