Berry Puffs with Orange Muscat Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Active time: 1 hr Start to finish: 2 1/4 hr Ingredients:
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed |
1 1/2 teaspoons cornstarch |
2 tablespoons water |
1/2 teaspoon fresh lemon juice |
1/2 cup raspberries |
1/2 cup blackberries |
3 tablespoons sugar |
2/3 cup essencia or other orange muscat dessert wine |
6 tablespoons chilled heavy cream |
1 tablespoon confectioners sugar |
1/4 teaspoon finely grated fresh orange zest |
1 cup raspberries |
1 cup blackberries |
confectioners sugar for dusting |
Directions:
1. Prepare pastry: Preheat oven to 425°F.
2. Unfold pastry sheet, then turn over (to prevent creases from splitting during baking). Cut 6 (4 1/2-inch) triangles from sheet with a long sharp knife and a ruler.
3. Arrange triangles on a greased baking sheet and lightly prick centers a few times with a fork. Bake in middle of oven until puffed and golden brown, 15 to 18 minutes. Transfer to a rack and cool.
4. Make purée while pastry bakes: Stir together cornstarch, water, and lemon juice in a small saucepan. Add berries and sugar and simmer over moderately high heat, stirring and breaking up berries, until thickened, 3 to 4 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids, then cool purée at room temperature.
5. Make cream: Boil wine in another small saucepan until reduced to about 1 tablespoon, 10 to 12 minutes, then cool.
6. Beat cream with confectioners sugar and zest in a bowl until it just holds stiff peaks. Fold wine into cream until just incorporated, then chill.
7. Split each pastry triangle in half horizontally and make a sandwich with about 1 1/2 tablespoons cream. Spread 1 teaspoon purée on top of each pastry, leaving a 1/4-inch border (there will be purée left over). Decoratively arrange some raspberries and blackberries on top and sift some confectioners sugar over berries.
8. Cooks' notes: Berry purée can be made 2 days ahead and chilled, covered. Orange Muscat cream can be made 8 hours ahead and chilled, covered.
|
|