*Ready made gluten free puff pastry is now readily available in many countries. Do check each brand as ingredients vary, and some may not be suitable for the low FODMAP diet
Serves - 6
Roll the gluten free pastry out to 8mm/1/3in thick and cut into two 28x10cm/11x4in rectangles. Place the pastry rectangles on a baking tray and dust with icing sugar.
Bake the gluten free pastry in the oven for 15 minutes, or until golden-brown and well risen. Remove from the oven and set aside to cool.
For the crème pâtissière, put the lactose free milk and vanilla pods and seeds in a pan and warm over a low heat.
In a mixing bowl, whisk together the egg yolks and cornflour. Stir in a little of the warm lactose free milk, then pour the mixture back into the pan.
Cook, stirring, over a gentle heat until thickened. Remove from the heat and leave to cool. Remove the vanilla pods.
Whisk the lactose free double cream in a large bowl until soft peaks form when the whisk is removed.
Add the remaining vanilla seeds and caster sugar and whisk until stiff peaks form when the whisk is removed. Mix with the crème pâtissière and place in a piping bag.
For the raspberry sauce, place the raspberries and lemon juice into a food processor and blend to a smooth purée. Taste the mixture and add icing sugar, to taste. Pass the mixture through a fine sieve into a bowl.
To serve, split both pieces of pastry in half widthways to make four pieces of pastry. Place one piece in the centre of a serving plate and pipe over a third of the cream mixture, smoothing out the top.
Arrange a quarter of the fresh raspberries on top, then place another sheet of gluten free pastry on top. Repeat the layering process by topping the second sheet of pastry with half of the remaining crème pat and some more raspberries.
For the final layer, top the last piece of pastry with the remaining raspberries and dust with icing sugar. Serve with the raspberry sauce.