This simple dessert soaks in the freshest fruit of the season. It’s a wonderful, light ending to a super supper.
1 pint fresh blueberries, about 2 cups
1 pint fresh raspberries, about 2 cups
1 pint fresh blackberries, about 2 cups
1 pound fresh sweet cherries, pitted, about 2 1/2 cups
Juice of 1 large orange, about 1/3 cup
Zest of 1 medium orange, about 2 teaspoons
2 tablespoons Cointreau (orange liquor)
1 sheet frozen puff pastry, thawed
1 cup mascarpone cheese, room temperature
1 tablespoon organic heavy cream
Lime Sherbet
Confectioners’ sugar
Fresh mint leaves
Combine the berries and the cherries in a bowl. Gently stir in the orange juice, zest and Cointreau. Cover with plastic wrap and chill until ready to serve.
Preheat the oven to 400 degrees. Place the pastry sheet onto a floured work surface. Roll out to a 10 by 12-inch rectangle. Use a sharp knife to cut the pastry sheet into 8 squares. Transfer the pastry squares to a baking sheet lined with parchment paper. Place the baking sheet into the fridge and chill for 15 minutes.
Bake the puffs until golden, about 12 to 15 minutes. Cool.
To assemble the puffs, place the mascarpone cheese into a bowl and whisk with 1 tablespoon cream until smooth. Spilt the puffs in half horizontally. Place the bottom half of one puff on a plate. Top with a slathering of mascarpone cheese. Spoon berries over the cheese. Place the top half of the puff onto the berries. Place a scoop full of sherbet along side. Garnish with confectioners’ sugar and fresh mint.
Servings: 8
Preparation Time: 15 minutes
Cook Time: 12 to 15 minutes for puffs
Sources and Substitutions
This is a great summer dessert, easily adapted to seasonal fruit; pears and apples work well. You’ll also find the addition of a little espresso in the mascarpone really livens up a raspberry puff!
1 pint fresh blueberries, about 2 cups
1 pint fresh raspberries, about 2 cups
1 pint fresh blackberries, about 2 cups
1 pound fresh sweet cherries, pitted, about 2 1/2 cups
Juice of 1 large orange, about 1/3 cup
Zest of 1 medium orange, about 2 teaspoons
2 tablespoons Cointreau (orange liquor)
1 sheet frozen puff pastry, thawed
1 cup mascarpone cheese, room temperature
1 tablespoon organic heavy cream
Lime Sherbet
Confectioners’ sugar
Fresh mint leaves
Combine the berries and the cherries in a bowl. Gently stir in the orange juice, zest and Cointreau. Cover with plastic wrap and chill until ready to serve.
Preheat the oven to 400 degrees. Place the pastry sheet onto a floured work surface. Roll out to a 10 by 12-inch rectangle. Use a sharp knife to cut the pastry sheet into 8 squares. Transfer the pastry squares to a baking sheet lined with parchment paper. Place the baking sheet into the fridge and chill for 15 minutes.
Bake the puffs until golden, about 12 to 15 minutes. Cool.
To assemble the puffs, place the mascarpone cheese into a bowl and whisk with 1 tablespoon cream until smooth. Spilt the puffs in half horizontally. Place the bottom half of one puff on a plate. Top with a slathering of mascarpone cheese. Spoon berries over the cheese. Place the top half of the puff onto the berries. Place a scoop full of sherbet along side. Garnish with confectioners’ sugar and fresh mint.
Servings: 8
Preparation Time: 15 minutes
Cook Time: 12 to 15 minutes for puffs
Sources and Substitutions
This is a great summer dessert, easily adapted to seasonal fruit; pears and apples work well. You’ll also find the addition of a little espresso in the mascarpone really livens up a raspberry puff!
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