Mille-feuille of peach and raspberry with a citrus cream

First, prepare the citrus cream. Place the cream in a large saucepan over a medium heat and mix in the lemon, lime and orange zests. Cook until the mixture begins to boil, then remove from the heat. When the cream has cooled slightly, add the gelatine and stir until it has completely dissolved

Break the eggs into a mixing bowl, add the sugar and beat with a whisk until frothy and doubled in size. Tip this mixture into the saucepan with the citrus cream and stir until thoroughly combined. Heat gently until the cream thickens, being careful not to let it boil. Strain through a fine sieve and pour into a baking dish or deep tray. Refrigerate until chilled and set. You can make the citrus cream in advance and store it in the fridge until needed

Preheat the oven to 200°C/gas mark 6

Halve the block of puff pastry. Using a rolling pin, make one half into a rectangle 20cm long by 10cm wide and just under 1cm thick. Repeat with the other half of the block

Lay the two puff pastry rectangles on a baking tray and place in the oven to bake. After 10 minutes, turn down to 160⁰C/gas mark 3. Cook for another 30 minutes, then test the pastry by carefully lifting up one of the rectangles and tapping the bottom. If it feels crisp, remove the pastry from the oven. If it feels soft, reduce the temperature to 140⁰C/gas mark 1 and bake for another 10 minutes or until crisp

Vigorously stir the chilled citrus cream until it becomes smooth, then beat in the orange juice

To assemble the mille-feuille, begin by cutting one of the cooked puff pastry rectangles in half. Repeat with the second rectangle and set aside the most attractive piece for the top layer of the mille-feuille

Spread or pipe a neat layer of citrus cream on to the other three pieces of pastry and arrange a few peach slices and raspberries on top. The fruit needs to be evenly distributed or the layers will not balance on top of each other

Scatter some chopped hazelnuts and grated white chocolate over the peaches, raspberries and cream, then carefully stack the layers of pastry using a spatula to help with the lifting. Place the reserved piece of pastry on top to finish the mille-feuille, dusting with icing sugar and more white chocolate shavings to finish