Instructions: Boil the liqueur, turn down to a simmer and place in the fruits in the order they are listed, leaving 1 minute between each fruit. When all the fruit is in, turn off, cool and chill.

Feuilletes: Roll out the puff pastry using the icing sugar. Roll up tightly and chill. Cut slice from roll. Using icing sugar again roll out very thin and bake in a hot oven.

Panacotta: Boil the ingredients and pour on the soaked gelatine. Set in a 1-1.5cm depth tray. Serve in a bowl with the poached fruits and feuilletes.

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