Caramel mille-feuille, mango and gold leaf press and crystalised chilli

Ingredients

Store Cupboard

  • 250g of puff pastry
  • 60g of icing sugar
  • 2 gelatine leaves
  • 70g of caster sugar
  • 60g of caster sugar
  • 1 tbsp of caster sugar
  • 30g of caster sugar
  • 2 tbsp of caster sugar

Dairy

  • 35ml of double cream
  • 175ml of whipping cream, whipped
  • 40ml of double cream
  • 20g of butter
  • 4 tbsp of crème fraîche

Fruit & Vegetables

  • 2 mangoes, ripe

Cooking Sauces

  • 1 tbsp of verjuice

Beverages

  • 1 tbsp of brandy
  • 1 tsp grenadine syrup

Spices & Dried Herbs

  • 1 chilli, seeds removed

Speciality Ingredients

  • 6 sheets of gold leaf

Frozen

  • 100g of mango sorbet, for decoration