Raspberry mille feuille with raspberry coulis

Combine raspberries, caster sugar and lemon juice in a small saucepan, bring to the boil, stir to dissolve sugar. Simmer 1-2 minutes until sugar has dissolved and raspberries begin to break down.

Remove from heat, pass through a sieve. Set sauce aside to cool.

Meanwhile, over a medium to low heat, heat a medium size non-stick pan and add a few cubes of the butter.

Add puff pastry 3-4 pieces at a time and cook until golden brown on each side, split pastry and brown again. Remove and cool.

Place a spoon of whipped cream in the centre of serving plate. Add 1 piece of pastry, top with whipped cream, fresh raspberries and a little raspberry sauce. Repeat 2 more times, finish with cream, raspberries, raspberry sauce.

Garnish with mint and dust with icing sugar.

Serve immediately.