12 shortbread biscuits 250ml cream 5ml rose water 12 squares of Turkish delight, chopped into small pieces 1 punnet fresh raspberries a small bunch of mint leaves, finely chopped icing sugar
Line up 6 small glasses. Crush the shortbread biscuits roughly and place in a bowl. Pour the cream in to a mixing bowl and add the rose water. Whisk until medium-stiff peaks. Spoon some of the biscuit into the glasses and add 2 spoonful of cream. Top with a few raspberries and scatter some of the chopped Turkish delight and mint leaves over. Repeat the layers once more. Sift the icing sugar over the cups to serve.
1 x 375g puff pastry 45ml pomegranate seeds + extra to scatter over 125ml + 30ml icing sugar, sifted 250ml whipping cream 110g mascarpone 10ml rosewater
Preheat your oven to 200℃ and line a baking sheet with baking paper. Lightly dust a work surface with flour and unroll the pastry. Cut into 16 rectangles, place on the baking sheet and prick the surface with a fork. Lay another sheet of baking paper over the pastry and place another baking tray on top. Bake for 35 minutes. Remove from the oven and cool on a cooling rack. Add the pomegranate seeds to a small bowl and muddle it with the back of a wooden spoon. Pour through a small sieve and reserve the juice. Add the 125ml icing sugar to the pomegranate juice and mix to a thick paste. If you need more liquid, add a few drops of water. Spoon the paste over 5 of the pastry rectangles and set aside. Add the cream to the bowl of a stand mixer fitted with the whisk attachment and whisk to soft peaks. Add the mascarpone, rosewater and 30ml icing sugar and whisk to stiff peaks. Place 5 pastry rectangles on a serving platter. Spread half the mascarpone mixture onto the pastry, place another piece of pastry on top and add the rest of the mascarpone on top. Now place the pastry with the icing sugar on top of each mille-feuille and scatter over some pomegranate seeds.
My Whisk and I 