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Feuillantine of raspberries, crème vanille and raspberry coulis by Stephen Smith

11 September 2006
Feuillantine of raspberries, crème vanille and raspberry coulis by Stephen Smith

INGREDIENTS

(serves four)

450g puff pastry
100g icing sugar
8 vanilla bavarois
500g raspberries
300ml raspberry coulis
4 sprigs mint

METHOD

Roll puff pastry out on work surface with the icing sugar until it is paper thin. Cut 12 discs with a 10cm cutter. Bake in oven at 200ºC for 12 minutes or until golden brown. Allow to cool. Lay discs out flat.

Assemble the feuillantines - for each one put a bavarois in the centre of a disc of puff pastry. Roll raspberries in enough coulis to coat them and arrange around the bavarois. Cover with a second piece of puff pastry and then a second bavarois.

Arrange fruit around second bavarois. Top with a third puff pastry disc dusted with icing sugar. Garnish with raspberries and a mint leaf in the centre of each feuillantine.

Pour coulis into the centre of four plates. Place feuillantines in centre. Serve.

Stephen Smith

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