INGREDIENTS
500 g
puff pastry block
3
peaches, stoned and sliced
2
punnets of raspberries
50 g
hazelnuts, chopped
50 g
white chocolate
icing sugar, for dusting
300 g
double cream
2
eggs
50 g
caster sugar
1
lemon, grated zest
1
lime, grated zest
1
orange, grated zest
orange juice
8 g
gelatine leaves, softened in cold water