You might be used to having basil with tomatoes, but try it with summer fruits in this prepare-ahead dessert
Prep:30 mins
Serves 6
plain flour for dusting3 tbsp caster sugar, plus extra for serving350g puff pastry300ml double cream1 vanilla pod600g strawberriessmall bunch of basil, leaves picked, with a few of the smaller leaves left whole for the saladzest ½ lemon50g good-quality white chocolate
STEP 1Heat oven to 200C/180C fan/gas 6. On a lightly floured surface scattered with a little sugar, roll out the pastry to a rectangle slightly larger than 28 x 30cm. Line a large baking sheet with baking parchment and scatter with more sugar. Use the rolling pin to lift the pastry onto the baking parchment.STEP 2Scatter more caster sugar over the pastry and cover with another sheet of baking parchment. Lay another heavy baking sheet (or a baking sheet weighed down with an empty ceramic oven dish if yours aren’t heavy) on top and bake for 25-30 mins until the pastry is golden and crisp, then set aside to cool.STEP 3To make the filling, tip the cream into a bowl with 3 tbsp of sugar, and the vanilla seeds. Lightly whisk until the cream just hold its shape and set aside. Hull and quarter the strawberries and set a few aside for the salad, then cut the rest into 3 or 4 chunks. Finely shred the basil, then fold through the cream with the chopped strawberries and lemon zest, then chill until needed.STEP 4When the pastry has cooled completely trim the edges to form a neat 28 x 30cm rectangle. Cut into 3 equal rectangles – to get them precisely the same size, cut one then lay it on the rest of the pastry and use it as a guide to the next rectangle, then repeat.STEP 5To assemble the millefeuille, lay down one rectangle of pastry, add half of the cream and strawberry mix and flatten with the back of a spoon. Place the second pastry layer on top and gently press down. Finely grate over half the white chocolate and top with the remaining cream mix. Place the final layer of pastry on and press down gently so that the filling just starts to bulge over the edges.STEP 6Use a palette knife to smooth the filling along the sides so that it is level with the edges of pastry and fills any gaps. Add a smear of filling across cut pastry edges to help the grated chocolate to stick. Grate chocolate on top. The easiest way to get grated chocolate to stick to the sides is to help it on with a palette knife. Mix the reserved strawberries and the small basil leaves to make a simple salad.STEP 7To serve, carefully slice the millefeuille into 6 equal pieces. As you slice, hold the millefeuille together by placing a finger at either side of the blade. Place a piece of millefeuille to the side of each plate. Spoon a small pile of strawberry salad on the opposite side of the plate and serve.
