Berry millefeuille

Serves 4
500ml raw cream
50g freeze-dried raspberries
200g strawberries, sliced thinly
For the ‘pastry’
300g raw almonds, soaked for 12 hours
7 tablespoons raw honey
90g raw butter, melted at 35°C
seeds scraped from 1 vanilla pod
For the framboise
1kg frozen raspberries
4 tablespoons raw honey
200ml water
pinch of sea salt
For the ‘pastry’, drain the almonds and blitz in a blender until smooth. Add the other ingredients, blend for 30 seconds until smooth and sticky. Form into 12 even-sized small rectangles less than 1cm thick on a baking sheet and either oven-dry or dehydrate at 37°C for 24 hours, flipping midway through. They should be slightly crispy and pliable.
For the framboise, put all the ingredients into the blender and pulse for 1 minute until smooth then sieve and chill.
Whip cream until it just begins to stiffen. Crush up the freeze-dried berries.
Take each ‘pastry’ rectangle and, using 2 teaspoons, drop small balls of whipped cream onto the bases, or pipe using a piping bag. Sprinkle with crushed berries, top with an overlapping layer of dehydrated strawberries and then drizzle over a little framboise. This makes one base. Gently assemble your four portions by stacking three layered bases, one of top of the other.

Recipe reproduced with kind permission from Raw is More by Eccie and Gina Newton, published by Kyle Books, $35.00, Photography by Issy Crocker