Oh Mille Feuille, Oh Mille Feuille

One more sleep!
Is your Christmas tree up? Are you stockings filled?
Have you hung the mistletoe?
Have you done all your shopping?

Our sun-drenched summers are indeed something to boast about, but we down-under are bracing ourselves for one of the wettest Christmases in years! A statement that would normally, not be punctuated with an exclamation, although for us in Sydney, the wet weather is a more than welcome respite for our drought affected state. Christmas prayers and wishes have been answered as a sizeable downpour has descended on Sydney, and it couldn’t have come at a more opportune time- a well received gift from the heavens.

As I am writing this post, there is literally a monsoon pouring down from above; a symphony of rain to accompany these words. It’s a well-timed and long-awaited Christmas present for the state of New South Wales, and after flying over the drought affected areas while en route to Melbourne, I never grasped the extent of the drought until that time. So it is good news for all!

To offset the grey hues currently draping our city, here is a Summer Berry Mille Feuille that is the perfect dessert for anytime of the year. Berries are the perfect fruits to counter any grey day, their vibrant tints and superb contours are just the thing to chase away your troubles. If berries won’t make you happy I don’t know what will. The apples are soaked in a little drizzling of lemon juice and honey, but if you prefer you can leave them undressed, they taste just as good.

So here's to a very merry and wet Christmas to all! Go and jump in some puddles, run in the rain and may your garden look greener than ever.

Summer Berry Mille Feuille
special equipment: mandolin slicer
serves 4-6

1 red or green apple
juice of ½ a lemon
1 tablespoon honey
½ cup mascarpone cheese
1 cup berries

Raspberry sauce
½ cup raspberries (frozen)
¼ cup caster sugar

FOR THE SAUCE
Place frozen raspberries and sugar in a food processor with the blade attachment and pulse 5-8 times until the raspberries are crushed.
Place in an airtight container and store in the freezer.

FOR THE APPLES
In a medium bowl, mix the honey and lemon juice.
Slice the apples thinly, using a mandolin slicer and drench slices in the lemon and honey mixture.
Set aside for 5 minutes to soak.

ASSEMBLY
Spread a thin layer of mascarpone cheese on two slices of apples.
Place one layer on a plate and top with berries, place the second slice of apple on top and top with another layer of berries.
Top with another slice of apple and drizzle, with raspberry sauce.