Vanilla Slice

Qty	Unit	Ingredient	Preparation
3	sheets	Puff pastry	3 x 25cm sheets
		Whipping cream 30%	to decorate
		Crème Pâtissière & Citrus Mousse filling
180	g	NESTLÉ DOCELLO Creme Patissiere Mix	prepared according to directions on pack
250	g	NESTLÉ DOCELLO Citrus Mousse	prepared according to directions on pack
100	g	passionfruit, pulp fresh
		Icing
250	g	Icing sugar
80	g	passionfruit, pulp fresh
		White Chocolate Decorations
50	mL	passionfruit, pulp fresh	strained
2	tsp	Gelatine, powder
100	g	NESTLÉ White Chocolate Arctic Buttons	melted

NESTLÉ DOCELLO Crème Pâtissière & Citrus Mousse filling: Add one third of the citrus mousse to the crème patisserie and whisk to combine. Fold remaining mousse and passionfruit pulp to make the filling.
Icing: Combine the icing sugar with the passionfruit pulp and mix until smooth. Set aside.
White Chocolate Decorations: To make Passionfruit gel, place liquid from strained passionfruit pulp and gelatine into a glass jug. Gently heat in microwave until completely dissolved. Set aside to cool slightly before use. Make decorations with the white chocolate and whilst still wet, place droplets of the Passionfruit gel on top and swirl.
Dock the sheets of puff pastry with a fork and bake at 160°C on separate trays. Cool and trim to fit a 22cm square cake tin. Line the tin with 2 long sheets of greaseproof paper, overlapping crossways. Place one sheet of pastry in the base of the tin. Spread half of the NESTLÉ DOCELLO Crème Pâtissière & NESTLÉ DOCELLO Citrus Mousse filling over the puff pastry sheet. Top with another sheet of puff pastry and the remaining NESTLÉ DOCELLO Crème Pâtissière & Citrus Mousse filling. Finish with the final sheet of puff pastry. Spread icing over the puff pastry sheet and chill for 1 hour. Using the overhanging greaseproof paper, lift the vanilla slice out of the tin and cut into portions with a sharp serrated knife. Serve with NESTLÉ White Chocolate Decorations and whipped cream.