4 oz (100 g) puff or rough puff pastry
1 lb (450 g) fresh raspberries
caster sugar (superfine granulated)
1 1/4 cup (1/2 pint) 300 ml double cream, (heavy cream) whipped
pale green glace icing
3 tbsp (60 ml) roughly chopped walnuts
1 lb (450 g) fresh raspberries
caster sugar (superfine granulated)
1 1/4 cup (1/2 pint) 300 ml double cream, (heavy cream) whipped
pale green glace icing
3 tbsp (60 ml) roughly chopped walnuts
method
1. Roll out the pastry very thinly (this is easier to do if it is rolled between sheets of greaseproof paper) and cut into three 15-cm (6-inch) rounds.
2. Place on dampened baking sheets and prick all over.
3. Bake in the oven at 230°C (450°F) mark 8 for 8-10 minutes until crisp and golden brown. Leave to cool on a wire rack.
4. Reserve a few raspberries for decoration and crush and sweeten the remainder. Sandwich the pastry rounds together with layers of cream and raspberries. Cover the top with glace icing, coloured with a drop of green food colouring, and decorate with the reserved raspberries and nuts.
2. Place on dampened baking sheets and prick all over.
3. Bake in the oven at 230°C (450°F) mark 8 for 8-10 minutes until crisp and golden brown. Leave to cool on a wire rack.
4. Reserve a few raspberries for decoration and crush and sweeten the remainder. Sandwich the pastry rounds together with layers of cream and raspberries. Cover the top with glace icing, coloured with a drop of green food colouring, and decorate with the reserved raspberries and nuts.
serving amount
serves 6
rate this recipe
9.6
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