Strawberry Millefeuille With Vanilla Goats Cheese & Strawberry Jelly

Ingredients:

Jelly:
- 250g Strawberry
- 50g Sugar
- 1 Vanilla pod
- 50ml Water
- 3 Gelatine leaves

Cook strawberries with sugar, vanilla pod and water. Soak gelatine in cold water. Remove vanilla pod from cooked berries. Blend half, use rest for compote. Dissolve gelatine in blendet strawberries, pour into shot glasses, 3/4, refrigerate Cut pastry sheets in 5 cm strips, brush with melted butter

Orange and Almond Wafer:
- 500g Sugar
- 200ml Orange juice
- 125g Flour
- 250g Flaked almonds
- 1 Orange, zest
- 200g Butter, soft

Cream butter and sugar together add rest of ingredients and mix well. Spread on greaseproof paper and bake at 180 until golden brown, cut into squares when still warm.

Vanilla Goats cheese mousse:
- 200g Goats cheese
- 200g Mascarpone
- 100ml Cream
- 50g Sugar
- 2 Vanilla pods
- 3tsp Vanilla essence
- 6tsp Water

Place all in mixing bowl, cream until smooth paste is formed

Method:
To assemble dessert place one orange-almond square on plate, top with compote following with another tuille, repeat twice make a quenelle with mousse and place on top and serve with strawberry jelly.