350g ready-made puff pastry
4 tablespoons icing sugar
75g whipped cream
For the ice cream:
500g strawberries, frozen 2 tablespoons clotted cream
To garnish: 250g raspberries
4 sprigs mint raspberry sauce (shop bought is fine)
For the spun sugar (optional):
150g caster sugar
Preheat the oven to 200C/fan 180C/gas 6.
Roll the puff pastry out to about 1cm thick, prick all over with a fork and place on a non-stick baking sheet.
Place another baking sheet on top of the pastry (to prevent it from rising) and cook for 15 minutes, or until golden brown. Leave to cool.
Cut the cooked pastry into twelve rectangles, approximately twice as long as they are wide. Dust with icing sugar and place under the grill, until glazed.
Place the raspberries (pointed end up) on the first eight sheets of pastry.
Dot a line of whipped cream down the centre.
Place one sheet of pastry on top of the other- so that you end up with four stacks, two layers high.
Place the remaining pieces of pasty on top, garnish with the remaining raspberries and a sprig of mint.
To make the ice cream, tip the frozen strawberries into a blender, add the clotted cream and blitz for 2-3 minutes until smooth. Divide the millefeuilles between four plates, put a spoonful of raspberry sauce (if using) on the side and serve with a scoop of ice cream.
If you choose to make the spun sugar, place the sugar in a clean heavy-based pan and gently gently until it has dissolved. Bring to the boil for 2-3 minutes, until the syrup turns a golden brown colour. Remove the pan from the heat and place the base in a bowl of cold water, to cool it down.
Dip a clean metal spoon into the caramel, pull at the sugar threads with your fingers and whip the spoon around quickly in the air, in a circular motion. Shape the sugar into a ball and place on top of one of the millefeuilles. Repeat as necessary.