Preparation

1

Roll the puff pastry at 3 mm thickness and cut them into rectangles and bake at 180 degree Celsius for 20 minutes.

2

Puree the strawberries in a blender and add it to the whip cream.

3

Cut strawberries into quarters.

4

Assemble the mille feuille in layers and dust with icing sugar and keya cinnamon between and top of layers.

Ingredients:

• Tart cups - 4 nos
• Gelatin - 10 gms
• Fresh strawberries - 25 gms
• Whip cream - 250 gms
• Keya basil -for sprinkle as garnish 
• Toasted almonds - 50 gms