SWEET SURRENDER

Add a little spirit to your next dinner party with these elegant desserts soaked in some of our favourite flavours.

- SOPHIA YOUNG & DOMINIC SMITH

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.

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