SWEET SURRENDER

Blueberry millefeuille with rosemary and sweet vermouth crème pâtissière

SERVES 4 // PREP TIME 40 MINS // COOK 45 MINS (PLUS REFRIGERATING, COOLING, INFUSING, CHILLING)

Rosemary enhances the flavour of the vermouth and is complemented by the sweetness of white chocolate in the crème pâtissière. Add extra rosemary if you prefer a more intense flavour. Pictured p108

375 gm butter puff pastry sheet (see note)
Icing sugar and rosemary flowers, to serve
ROSEMARY AND SWEET VERMOUTH
CRÈME PÂTISSIÈRE
700 ml thickened cream
1 rosemary sprig
2 tsp vanilla bean paste
130 gm white chocolate, finely chopped
120 gm caster sugar
5 egg yolks
20 gm each cornflour and plain flour, sieved
60 ml sweet white vermouth
2 titanium-strength gelatine leaves
BLUEBERRY SAUCE
300 gm frozen blueberries
300 gm caster sugar
150 ml sweet white vermouth

For creme patissiere, bring 400ml of the cream, rosemary, vanilla, white chocolate and half the sugar to a simmer in a saucepan, stirring frequently, over medium heat until chocolate melts (5-6 minutes). Remove from heat and stand for 20 minutes to infuse. Using a hand whisk, whisk yolks and remaining sugar in a bowl until creamy,