Place the pistachio crème patisserie into a bowl. Soak the gelatine in cold water to soften. Put the sugar syrup into a small heavy-based saucepan. Squeeze the gelatine dry, add to the sugar syrup and stir over a low heat until dissolved. When the gelatine is dissolved remove from the heat and whisk it into the pistachio crème patisserie.
Whip the cream to ribbon stage and fold through the pistachio crème patisserie to achieve a smooth cream. Take care not to over-beat. Transfer the cream to a piping bag fitted with a
Cut 4 strawberries into small dice and set aside until ready to use. Trim off the base of the remaining strawberries to the same height. Place
Squeeze a small dot of the pistachio cream into the centre of a plate and place a tuille on top of it to prevent it from sliding on the plate. Pipe a thin layer of pistachio cream over the tuille to cover the entire surface. Arrange 9 strawberries in 3 rows onto the tuille. Place a second tuille on top of the strawberries and pipe on a second layer of pistachio cream. Arrange another 9 strawberries onto the tuille. Top with a third tuille.
Spoon the diced strawberries and chopped pistachio nuts around the mille feuille. Drizzle small drops of the remaining strawberry coulis and pistachio syrup between them.
© 2005 Liam Tomlin. All rights reserved.