Ben Dearnley
Bases of commercial puff pastry are given the textural treatment with a simple crumble. Paired with a tangy raspberry fool and the unexpected spice of pink peppercorns, they make for a surprisingly simple dessert.
Ingredients
Raspberry fool
Method
1.Preheat oven to 200°C and line a large oven tray with baking paper. Cut out 10cm rounds from pastry and place on prepared tray, dock with a fork and brush with egg.
2.Place flour, 40gm of caster sugar, butter and a pinch of salt in a bowl and rub butter in to form coarse crumbs. Stir in almonds, then scatter mixture over pastry rounds. Bake, turning tray mpartway through cooking, until golden brown and crisp (15-18 minutes). Cool on a wire rack, then dust with icing sugar.
3.For raspberry fool, crush raspberries in a small bowl with lemon juice and half the icing sugar. Whisk crème fraîche, vanilla and remaining icing sugar in a bowl to soft peaks, then fold in raspberry mixture to form a ripple effect.
4.Combine pink peppercorns, remaining caster sugar and a pinch of salt in a bowl.
5.Top galettes with raspberry fool, scatter with extra raspberries and pink peppercorn mixture and serve.
We like Carême butter puff pastry, which comes in pre-rolled 375gm sheets.
Notes
