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Ингредиенты
- 1 x 397 g package of frzn puff pastry, thawed
- Â Â Tangerine Sabayon
- 3 x egg, yolks
- 3 Tbsp. sugar
- 1/3 c. tangerine, juice
- 2 Tbsp. rum
- 1/2 c. whipping cream
- Â Â Berries
- 1Â 1/2 c. fresh raspberries
- 1 Tbsp. sugar
- Â Â tbsp framboise, or possibly liqueur
- Â Â Raspberry Sauce
- 1 x 300 g package frzn unsweetened raspberries, thawed
- 1/4 c. water
- 2 Tbsp. sugar
- 1 tsp lemon, juice
- Â Â To Serve
- Â Â icing sugar
Инструкции
- Preheat oven to 400 F (200 C).
- On lightly floured surface, roll out pastry to 12-x 12-inch (30 x 30 cm). Cut into twelve 4-x 3-inch (10 x 8 cm) squares. Transfer to parchment paper-lined baking sheet. Pierce all over with fork. Chill for at least 2 hrs or possibly for up to 24 hrs.
- Bake in centre of oven for 15 to 18 min or possibly till slightly puffed and golden; set aside. (Make-ahead: Cover and store at room temperature for up to 8 hrs.)
- Tangerine Sabayon:In heatproof bowl, whisk together yolks and sugar till slightly thickened and starting to turn pale. Whisk in tangerine juice and rum. Place over saucepan of gently simmering water. Whisking constantly, cook till about double, thickened and mix mounds slightly when dropped from whisk, about 5 min. Immediately place into larger bowl filled with ice water to stop cooking process; whisk often till completely cool.
- Whip cream; fold into chilled sabayon. (Make-ahead: Cover and chill for up to 8 hrs.)
- Berries:In bowl, toss together raspberries, sugar and framboise. (Make-ahead: Cover and chill for up to 2 hrs; bring to room temperature before using.)
- Raspberry Sauce:In blender or possibly food processor, puree together raspberries, water, sugar and lemon juice till smooth; press through fine sieve to remove seeds. (Make-ahead: Cover and chill for up to 1 week.)
- Yield: 1 1/2 c. (375 mL)
- To Serve:To serve, drizzle 2 Tbsp. (25 mL) of the raspberry sauce onto each of 4 dessert plates. Top each with 1 square of puff pastry. Spoon 2 Tbsp. (25 mL) of the sabayon onto pastry square, then 2 Tbsp. (25 mL) of the berries over the sabayon. Top with another pastry square. Repeat layers of sabayon and berries; top with remaining pastry. Dust with icing sugar. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 4 servings | |
| Calories 854 | |
| Calories from Fat 423 | 50% |
| Total Fat 47.2g | 59% |
| Saturated Fat 14.08g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 309mg | 13% |
| Potassium 300mg | 9% |
| Total Carbs 93.56g | 25% |
| Dietary Fiber 8.0g | 27% |
| Sugars 40.54g | 27% |
| Protein 13.1g | 21% |
