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