Thursday, 6 March 2014

Vanilla and berry mouillefouille

I've had some of the raspberry cream left over from this summer fruit cake, so I decided to make a quick and delicious dessert… light and crispy pastry with cream and fruit.. and it looks pretty too!

Ingredients (makes 4):
  • 320g puff pastry
  • 100g mascarpone cheese
  • 3 tbsp double cream
  • 1tsp vanilla paste 
  • 1tbsp icing sugar
  • raspberry cream from this recipe (about 1/5 portion)
  • blackberries to decorate
Roll out the pastry and cut out 12 circles (about 7cm).  Place on a lined baking sheet, cover with baking parchment and place another baking tray on top.  You need to do this to stop the pastry from rising too much.  Bake in a pre-heated oven at 200C for about 10 minutes.

Take off the tray and baking paper and place pastry back in the oven for another 8-10 minutes, until golden brown. Take out the oven and leave to cool.

To make vanilla cream whisk mascarpone, vanilla, icing sugar and double cream until all combined.

Place first pastry round on the plate and pipe vanilla cream on top, decorate with blackberries.  Cover with another pastry circle and pipe raspberry cream on top.  Cover with final pastry round and sprinkle with icing sugar.


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