Pimms Millefeuille

This is a bake perfect for Wimbledon. It is a rough puff pastry millefeuille filled with a lemon and Pimms creme diplomat, strawberry halves, strawberry pieces and decorated with icing sugar.

The pastry is light, crisp and flaky, although did take a long time for it to bake thoroughly whilst trying to keep it flat using baking trays. The compiling of the millefeuille did pose a number of challenges. My filling had a little too much double cream and not enough butter so did not set well therefore I ended up adapting my recipe so that it included gelatine. I'm not sure I incorporated it correctly as it was a last minute addition so the cream did not fully set (let's just say it's best to not look at the others!). A few changes are needed to the recipe, but that is easy to do. The options are either making a creme mousseline filling or using more gelatine to make a mousse. I think the former would be richer and more indulgent. However, ignoring all this, the flavours are great therefore I make it 50% successful!