MasterChef - MasterChef Sensational Puddings

To make the ice cream, bring the cream to the boil. Add 2 heads of lavender, remove from the heat, and allow to infuse for 10 minutes. Strain, then return to near boiling point. Whisk the egg yolks and honey together then pour half of the cream onto them, whisking meanwhile. Return to the pan and heat to 80C (176F), then pass through a sieve. Chill and then put into an ice-cream maker and freeze according to the manufacturers instructions.

Preheat the oven to 200C (400F/Gas 6). Roll the pastry out to around 3mm (in) thick and cut into 12 rectangles measuring 3 x 6cm (12in). Bake for 2025 minutes between 2 baking sheets, then remove the top baking sheet and return the pastry to the oven if needed to ensure it is golden throughout. Once cooled, trim the edges.

To make the chocolate mousse, whisk the egg yolks and sugar together until they are almost white. Bring the milk to the boil and then pour half onto the egg mixture while whisking. Once thoroughly mixed, return to the pan over a low to medium heat and heat to 80C (176F). Pour this mixture over the chocolate and stir until all the chocolate is melted and incorporated. Add the salt and allow to cool.

Whip the whipping cream to soft peaks and fold gently into the cooled chocolate mix. Put into a piping bag and chill.

To serve, arrange rows of raspberries on a layer of mousse on 8 pieces of pastry. Dust the flattest 4 pieces liberally with icing sugar and use a very hot metal skewer to make a crisscross pattern. Stack the layers up with the sugared one on top. Place on the serving plates with a scoop of ice cream garnished with a head of lavender.

Millefeuille of raspberries and chocolate with honey and lavender ice cream

Perveen Nekoo quarter-finalist

Preparation time 25 minutes

Cooking time 10 minutes

Makes 6