Coconut and raspberry millefeuilles

For the pastry cream: whisk the egg yolks, sugar and cornflour together in a small bowl until smooth.

Put the milk and coconut milk into a saucepan and bring to a simmer.

Whisk the warm milk into the beaten yolks, then pour the mixture back into the saucepan. Whisk over a low heat until the mixture comes to the boil and thickens to a pastry cream consistency.

Scrape the mixture into a clean bowl, cover with cling film, pressing it straight onto the surface of the cream and leave to cool.

For the puréed raspberries: combine the raspberries, sugar and lime juice in a blender and purée until smooth. Strain to remove the seeds.

Preheat the oven to 190C/gas 5.

Using an 8cm pastry cutter, cut out 9 circles from the pastry sheets and arrange them on a large baking tray. Brush them with a little beaten egg, if desired, and prick the surface with a fork. Bake for 17-20 minutes until golden.

Remove the pastry from the oven and let them cool. Using a serrated knife, slice each one in half horizontally.

Whisk the double cream to soft peak stage. Beat the cold pastry cream to soften and carefully mix in the whipped cream and grated coconut.

. Put one round of pastry on a serving plate, spoon one heaped teaspoon of the pastry cream mixture onto the base and spread it a little. Arrange a circle of raspberries just inside the outer edge of the cream and squeeze over a drop or two of lime or lemon juice. Put another disc on top and repeat to form the next layer, topping with a final disc of pastry. Repeat with the remaining millefeuilles.

. To serve, sprinkle with icing sugar and spoon some dots of the puréed raspberries around the edge of the plate.

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