Orange blossom mille feuille

Ingredients

2 cups milk

1 vanilla bean, split, seeds scraped

Grated zest of one orange

50ml orange blossom water

5 egg yolks

100gm caster sugar

40gm cornflour

120gm unsalted butter, melted

10 filo pastry sheets

200gm icing sugar plus extra to dust

4 oranges segmented

200gm dark chocolate, melted

Mint leaves and chopped toasted almonds

Method

Preheat oven to 160. Bring milk vanilla pod and seeds, zest and orange-blossom water to just below boiling point in a pan on medium-high heat. Remove from pan and discard pod. With an electric mixer, beat egg yolks and caster sugar until pale and thick. Beat in cornflour. Whisk a ladle of milk into the egg mix, then whisk egg mix into milk. Return pan to medium heat and stir until it boils and thickens. Stir in 1 tablespoon melted butter and then chill in fridge.

Lay 1 filo sheet on a work surface, brush with butter and dust generously with icing sugar. Place another sheet on top and repeat three times, then finish with a final layer of filo. You should have 5 layers of filo. Cut into 18 squares. Repeat with remaining filo, butter and sugar. Bake filo on trays, each topped with another tray to flatten, for 12-15 minutes until golden.

To assemble

Put one filo piece on a plate. Place 2 orange segments on filo facing inwards. Pipe the orange custard filing in the gap between the oranges. Repeat until you have 3 layers of oranges. Place a final layer of filo on top. Drizzle with melted chocolate, dust with icing sugar and garnish with mint and almonds.