Here it is post-soaking. Quite a difference:
250g baked and crushed puff pastry (I used ready-made)
50g sliced almonds, plus some extra for sprinkling on top
30g chopped pistachios
30g chopped pine nuts or raisins/sultanas
600ml whipping cream
50g caster sugar
1 vanilla pod
Roll the puff pastry out until it’s about 0.5cm thick. Place on a baking sheet lined with baking paper or non-stick foil.
As soon as it starts to boil, remove from the heat and pour, through a sieve, over the pastry in the bowl. Tidy up the pastry so that it is all covered by the cream – when you pour it over, it can get disturbed.