Strawberry and Ginger Mille Feuilles with Rosewater Cream Pistachios and Strawberry Sorbet

Number of Portions


- 1 lt water
- 1 kg caster sugar
- 2.5 kg strawberries
- 2 lemons (zested)
- 2 Vanilla Pods


To serve, build mille-feuilles in layers with the shortbread, strawberries and rosewater cream. Garnish with pistachios and brandy snaps.

Place teaspoonfuls of the mixture onto a lined baking tray and bake at 170c for 8-10 minutes or until bubbling and golden in colour. allow the biscuit to cool for a few minutes before cutting it into required shape.