Set vanilla cream with raspberries and almond puff pastry
This dessert is essentially a turned out crème brulee topped with layers of flaky caramelized puff pastry sandwiched between layers of fresh raspberries. The rich vanilla cream is really complimented by the tangy raspberries and the crunch of pastry adds a wonderful texture
Yield (serves): 4
Prep time: 1 hour
Cooking time: 30 minutes
5 egg yolks
1 ½ cups (375 ml) Heavy/Double cream
1/3 cup (65 g) white sugar
1 vanilla pod/bean
½ pack ready rolled puff pastry
¼ cup (50 g) toasted flaked almonds
3 cups (400 g) fresh raspberries
Powdered sugar to garnish
For the set vanilla cream
1. Preheat the oven to 160°C/310F
2. Whisk together the sugar and egg yolks
3. Remove the seeds from a vanilla pod and add to the cream, heat the cream and vanilla on the stove, do not allow it to boil
4. Pour the warm cream over the egg yolk mixture whilst continuously whisking.
5. Strain the mixture and then divide between 4 ramekins
6. Place the ramekins into a deep baking dish and then fill the dish with hot water up to about 1cm from the top of the ramekins.
7. Carefully transfer the tray to the oven and cook for approximately 20 minutes until the cream is set with slight wobble when shaken
8. Remove from the baking dish and chill over night
For the almond pastry discs
1. Roll out the puff pastry and use a 5 inch round pastry cutter to cut 8 discs of pastry
2. Place each disc onto a lined baking sheet and dust with icing sugar and sprinkle with raw flaked almonds. Place another sheet of parchment paper on top of the pastry discs and then place another baking tray on top to stop the pastry from rising too much
3. Cook the pastry discs in a pre heated oven at 200°C/400F for approximately 8 minutes until golden brown
4. Remove from the oven and transfer to a wire rack to cool.
5. To serve carefully de-mold the chilled vanilla cream by dipping the ramekin into a bowl of hot water and using a downwards shaking motion de-mold the cream into your hand, place this in the center of the plate.
6. Place one pastry disc on top of the vanilla cream and arrange a layer of raspberries on top.
7. Repeat this step and finish by decorating the dessert with a sprig of fresh mint and a dusting of icing sugar.
Try using strawberries or blackberries as a delicious alternative to raspberries
Classic Wine: Rutherglen Muscat, Anjou Saumur Coteaux du Layon.
New World: Australian Late Harvest Semillon (new South Wales, Ice Wine Ontario Canada)