Goats curd rolled in poppy seeds on triangular croute with quince paste, yellow peppers and chive

200gms x goats curd 
50gms x poppy seeds black 
1 x loaf white sliced bread 
100gms quince paste 
200gms ghee 
2 x yellow peppers 
1 x bunch chives 

Roll goats curd out into long logs approx 1cm round, roll in poppy seeds place in fridge. Roast yellow pepper blackening skin place in bowl whilst hot and cover with cling set aside, when cool peel and cut into very thin strips. Cut crusts from bread slices and cut from corner to corner to form triangles, brush with ghee and lightly toast. Using small round cutter same diameter as goats curd log cut out rounds of quince paste and then slice thin. Cut 1cm chive batons. To assemble place slice of curd on slice of quince paste then both on croute garnish with piece of yellow pepper and chive.

Mille feuille of strawberries and pistachio cream


Puff pastry
2 1/4 cups (300gr) all purpose flour
1 1/4 cup (300gr) unsalted butter, cold and cut into 1/4-inch cubes
1/2 teaspoon (3gr) salt
1/2 cup (125ml) ice-cold water
8 oz (240gr) mascarpone cheese, at room temperature
1/2 cup (100gr) sugar
1/4 cup (30gr) finely ground raw pistachios
4 punnets of fresh strawberries
1 1/2 cups (375ml) heavy cream, kept cold, divided

Place the flour in a bowl, make a well in the center. Add butter and salt. When mix- ture appears grainy, gradually add the ice water and mix until it is all incorporated. Roll it into a ball, cover with plastic wrap and refrigerate 30 minutes. Roll the dough, make a rectangle, fold it into three and give it a quarter turn. Roll it into another rectangle again and fold it in three again. Cover with plastic wrap and refrigerate again for 30 minutes.
Give the chilled dough 2 more turns, rolling and folding as previously described. The pastry is ready then. Cover with plastic wrap and refrigerate for 30 minutes. When ready to use, place them on a parchment paper lined baking sheet. Dock the dough with a fork to let the steam out while baking so your rectangles will be evenly puffed. Bake at 350F until golden brown. Let cool completely before filling with the cream.
In a large bowl, whisk mascarpone and sugar until completely smooth. Add the pistachios nd mix until incorporated. In a mixer, whip the heavy cream to stiff peaks. Place the mixture into piping bags fitted with medium plain tips. Pipe dots of mousse onto half the puff pastry sheets, place strawberry to hold each sheet. Top with another sheet of puff pastry and refrigerate at least 30 minutes.