Raspberry Cream Layers (Print Version)
# Ingredients:
→ Puff Pastry
01 -
1 tablespoon granulated sugar
02 -
1 puff pastry sheet, defrosted
→ Raspberry Filling
03 -
2 tablespoons granulated sugar
04 -
1 teaspoon freshly squeezed lemon juice
05 -
1 cup raspberries, fresh
→ Vanilla Cream
06 -
1/4 cup icing sugar
07 -
1 cup chilled heavy cream
08 -
1 teaspoon vanilla flavoring
→ White Chocolate Drizzle
09 -
1/2 cup melted white chocolate
# Instructions:
01 -
Set your oven to 200°C and get it preheating. Slice the puff pastry into rectangles, sprinkle sugar on top, then bake for about 12-15 minutes till beautifully golden. Let them cool completely before using.
02 -
Mix the raspberries, lemon juice, and sugar in a saucepan. Cook it gently over medium heat till it thickens. Allow it to cool down before use.
03 -
In a mixing bowl, beat together the heavy cream, vanilla, and powdered sugar until you see firm peaks stays in shape.
04 -
Take the puff pastry rectangles and slice each in half horizontally. Layer some whipped cream and raspberry mix between the pieces. Add another pastry layer on top.
05 -
Finish it off with melted white chocolate drizzled on top. Serve right away and enjoy!