Raspberry Napoleon
Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 6 to 8 people
Difficulty level: 2 out of 4
5 Ingredients
- 900grams Paul’s Double Thick Vanilla Custard
- 300milliliter cream, thickened
- 2tablespoons gelatin powder
- 1 punnet raspberry, to garnish
- 1teaspoons Icing sugar, to garnish
Nutrition per serving
988kJ / 236Cal
988 Kilojoules or 236 Calories
11% of daily energy intake*
Protein
6.6grams
Fat
11.5grams
Carbs
24.8grams
Sugars
19.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C
Step 2 of 6
Cut butter puff pastry into half and place onto a lined baking tray. Cover with baking paper and another baking tray, bake for 10 minutes.
Step 3 of 6
Remove top layer of baking paper and tray, bake a further 10 minutes or until pastry is golden brown.
Step 4 of 6
Remove from oven and allow to cool completely.
Step 5 of 6
In the meantime, pour half a cup of boiling water into a medium sized bowl. Sprinkle with gelatin and whisk until dissolved. Allow to cool for 5 minutes, add quarter cup Pauls Double Thick Vanilla Custard and continue to whisk. Add remaining custard and cream whisking to combine.
Step 6 of 6
Place one sheet of pastry onto serving dish and cover with half the custard mixture. Top with remaining pastry and custard. Garnish with berries and dust with icing sugar. Serve.
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