Raspberry and Pomegranate Pastry
- Preparation 45 minutes
- Cooking 30 minutes
- Cooling 3 hours
- Cervings 9
Ingredients
Yogurt and White Chocolate Pastry Cream
- 6 tbsp (78 g) sugar
- 1 tbsp cornstarch
- 1 tbsp unbleached all-purpose flour
- 1 egg
- 1 egg yolk
- ½ tsp (2.5 ml) vanilla extract
- ½ cup (125 ml) milk
- 2 oz (55 g) white chocolate, chopped
- ½ cup (125 g) 2% plain yogurt
Puff Pastry
- ½ lb (227 g) store-bought puff pastry, thawed
- 1 tbsp (15 ml) 35% whipping cream
- 1 tbsp sugar
Whipped Cream
- 1 cup (250 ml) 35% whipping cream
- 2 tbsp (26 g) sugar
- ½ tsp (2.5 ml) vanilla extract
- Pomegranate Syrup
- ½ cup (125 ml) pomegranate juice
- 3 tbsp (40 g) sugar
Toppings
- 3 cups (375 g) fresh raspberries
- 1 cup (150 g) fresh pomegranate seeds
Intructions
Yogurt and White Chocolate Pastry Cream
- In a saucepan off the heat, combine the sugar, cornstarch and flour.
- Whisk in the egg, egg yolk and vanilla.
- Stir in the milk.
- Bring to a boil over medium heat, stirring constantly with a whisk, about 5 minutes, taking care to scrape the
- bottom and sides of the pan.
- Off the heat, add the chocolate and stir.
- Let melt for about 1 minute and whisk until the cream is smooth and the chocolate is completely melted.
- Add the yogurt and mix thoroughly.
- Pour into a bowl and cover with plastic wrap directly on the surface of the cream.
- Refrigerate for at least 3 hours.
Puff Pastry
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- On a floured work surface, roll out the dough into a 10-inch (25 cm) square.
- Brush with the cream.
- Sprinkle with the sugar.
- Cut the dough into nine squares.
- Place on the baking sheet.
- Bake for 17 to 19 minutes or until the pastry is golden brown.
- Let cool completely.
Whipped Cream
- In a bowl, whip the cream, sugar and vanilla with an electric mixer until stiff peaks form.
- Set aside.
Pomegranate Syrup
- In a small saucepan over medium-high heat, bring the pomegranate juice and sugar to a boil. Simmer until the juice becomes syrupy, about 5 minutes.
- Let cool in a small bowl.
Assembly
- Cut the puff pastry squares in half horizontally. Garnish the bottom pieces with the pastry cream.
- Top with the raspberries and whipped cream. Garnish with the pomegranate seeds.
- Cover with the top half of the puff pastry squares. Serve with a drizzle of pomegranate syrup.
NOTE: Serve immediately after assembly.
Pomegranate Jelly
- Preparation 20 minutes
- Cooking 15 minutes
- Cooling 6 hours
- Makes 2 ½ cups (625 ml)
- Freezes well
Ingredients
- 2 cups (500 ml) pomegranate juice
- (4 to 6 large pomegranates)
- 1 box (57 g) pectin crystals
- 1 ½ cups (315 g) sugar
Instructions
- In a small saucepan over medium heat, bring the vpomegranate juice and pectin to a boil, stirring constantly until the crystals have completely dissolved.
- Add the sugar and simmer for 1 minute. Remove from the heat and skim, if needed.
- Let cool.
- Pour into five ½-cup (125 ml) sterilized jars and seal.
- Refrigerate for about 6 hours or until jelly is set. Serve with cheese, pâté or simply on toasted bread.
- Keep for two weeks in the refrigerator or freeze.
Note:
- You can make jelly with store-bought pomegranate juice.
- Although most bottles contain 473 ml, you can increase the volume to 500 ml with water without diluting the flavour.