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

11 September 2006

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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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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