Gooseberry millefuille with salt caramel sauce

Shopping List for 4 People:

300g fresh green gooseberries or any seasonal fruit

50g caster sugar

600ml fresh double cream

Vanilla essence 2 drops

200g icing sugar

1 jar of gooseberry and ginger preserve

1 pack of 375 ready rolled puff pastry

100g unsalted butter

120g brown sugar

1- 1.5 teaspoons of sea salt



Mixing bowl



1 Small saucepan

1 medium sized heavy based saucepan

Measuring jug


Wooden spoon

Pastry cutter ring

2 baking trays

Greaseproof paper sheets x 2

Piping bag and nozzle

Small knife

Frying pan


Easy steps:

1. Heat oven to 200 degrees centigrade. Cut puff pastry into a minimum of 12 equal sized rectangle shapes. Dust them with icing sugar and place on baking paper on a baking tray with another piece of baking paper and another tray on top so that they are ‘sandwiched’ between.

2. Bake the pastry shapes for 15- 25 mins until cooked. You will be left with some beautiful thin crispy pastry rectangles. Allow them to cool and set aside.

3. Wash, top, tail  and half gooseberries, then heat gently in a frying pan with 50g of caster sugar until they tender but not pulpy. Set aside to cool.

4. To make the salt caramel, carefully melt 100g of butter in a heavy based pan with 120g of brown or caster sugar. Allow the mixture to simmer for 3 or 4 minutes and swirl the pan (take care as very hot!) to help the caramel come together.

5. Slowly add 100-150ml of double cream to the caramel and as much salt as you desire (1 to 1 and a half teaspoon) and then carefully mix with a wooden spoon. Cook for 1 more minute then set aside.

6. Whip the remaining cream with 125g of icing sugar and 2 drops of vanilla essence and place in a piping bag with a plain or star nozzle.

7. To assemble the millefuille spread some gooseberry preserve on each rectangle of puff pastry. For each millefuillle take one rectangle and pipe on alternating blobs of cream between a gooseberry so the puff slice has an attractive 1st layer of topping. Place a second puff rectangle on top and repeat the topping. Place a final 3rd layer of puff pastry on top as a lid. Dust the slice with icing sugar

8. Garnish the serving plates with some salt caramel sauce and a few gooseberries. Place the millefuille on the plates and then eat!