• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 200g fresh raspberries

  2. cup caster sugar

  3. 1 tablespoon lemon juice

  4. 50g unsalted butter, cubed

  5. 2 sheets puff pastry, cut into 5-6 cm hearts, squares or circles

  6. 300ml whipped cream

  7. 200g fresh raspberries, extra

  8. Icing sugar and mint to garnish

Instructions Jump to Ingredients ↑

  1. Combine raspberries, caster sugar and lemon juice in a small saucepan, bring to the boil, stir to dissolve sugar. Simmer 1-2 minutes until sugar has dissolved and raspberries begin to break down.

  2. Remove from heat, pass through a sieve. Set sauce aside to cool.

  3. Meanwhile, over a medium to low heat, heat a medium size non-stick pan and add a few cubes of the butter.

  4. Add puff pastry 3-4 pieces at a time and cook until golden brown on each side, split pastry and brown again. Remove and cool.

  5. Place a spoon of whipped cream in the centre of serving plate. Add 1 piece of pastry, top with whipped cream, fresh raspberries and a little raspberry sauce. Repeat 2 more times, finish with cream, raspberries, raspberry sauce.

  6. Garnish with mint and dust with icing sugar.

  7. Serve immediately.


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