Recipe Inspiration

Ingredients...

1 ready rolled puff pastry

500g frozen mixed berries

100g sugar

250ml full fat milk

85g Essential Cuisine Crème Anglaise Mix

1 egg for egg wash

Method...

1. Mix the Essential Cuisine Crème Anglaise Mix with the milk

2. Bring to the boil, whisking constantly. Simmer for 1 minute

3. Remove from the heat and allow to cool

4. Place the berries in a heavy bottom pan. Sprinkle with the sugar and simmer until the juice has come out of the frozen berries and reduced by half. Strain

5. In the centre of the pastry, make a line of berries

6. Spoon the Essential Cuisine Crème Anglaise Mix down the centre and cover with more berries

7. Egg wash the edges of the pastry and fold over to make a tight seal. Egg wash the outside and bake at 180°C for about 25-35 minutes

Chefs Tip

Add zest or liquor to change the taste or try with apple compote!