A decadent dessert, this puff pastry mille-feuille is paired with caramelised raspberries, a mixed berry sorbet, and layered together with rose water cream. Recipe by Yolande Schoeman. Photograph by Kelly Zetler.

Mixed berry sorbet

175g mixed berries (fresh or frozen)
100g sugar
350ml water
zest and juice of half a lemon

  • Purée the berries.
  • Combine the sugar, water, lemon zest and juice and prepare a simple syrup.
  • Add the purée to the syrup and let the mixture cool completely.
  • Churn to make a sorbet, then keep frozen until needed.

Puff pastry mille-feuille

200g frozen block puff pastry, thawed in the fridge
baking paper

  • Preheat oven to 180°C. Roll out the pastry on lightly floured baking paper, making a 2mm thick, 30cm x 40cm rectangle.
  • Lift paper with pastry knife and place on an upturned oven tray. Cover pastry first with baking paper, then another oven tray right side-up.
  • Bake until golden, about 20-22 minutes. Carefully remove the top tray and baking paper. Cut into rectangles of 2.5cm x 10cm.

Rose Water Cream

200ml mascarpone
100ml cream
40g icing sugar, sifted
5ml rose syrup

  • Using an electric mixer, whisk the mascarpone, cream, icing sugar and rose syrup to almost stiff peaks, then set aside.

Caramelised raspberries

125g castor sugar
35g glucose
15ml water
drop of lemon juice
3x 110g punnets rasberries

  • Combine the castor sugar, glucose, water and lemon juice and bring to a boil. When the temperature reaches 158°C, remove from heat and immediately pour onto a sheet of silicone.
  • Place another silicone sheet on top and roll out thinly with a rolling pin.
  • Leave the caramel to cool then break into small pieces.
  • Top the raspberries with a piece of caramel, then brûlée with a blow torch until the caramel just melts, coating the raspberries.


  • Place a narrow line of rose water cream along the center of 8 plates and top each with a pastry rectangle. Using a teaspoon dipped in hot water, form the remaining rose water cream into quenelles, placing them at each end and in the centre of the pastries.
  • Fill the gaps on each pastry rectangle with 8 raspberries, then top with a second pastry rectangle and repeat the process. Top with raspberry sorbet and rose petals. Dust with icing sugar.