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

  1. In a saucepan off the heat, combine the sugar, cornstarch and flour.
  2. Whisk in the egg, egg yolk and vanilla.
  3. Stir in the milk.
  4. Bring to a boil over medium heat, stirring constantly with a whisk, about 5 minutes, taking care to scrape the
  5. bottom and sides of the pan.
  6. Off the heat, add the chocolate and stir.
  7. Let melt for about 1 minute and whisk until the cream is smooth and the chocolate is completely melted.
  8. Add the yogurt and mix thoroughly.
  9. Pour into a bowl and cover with plastic wrap directly on the surface of the cream.
  10. Refrigerate for at least 3 hours.

Puff Pastry

  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. On a floured work surface, roll out the dough into a 10-inch (25 cm) square.
  4. Brush with the cream.
  5. Sprinkle with the sugar.
  6. Cut the dough into nine squares.
  7. Place on the baking sheet.
  8. Bake for 17 to 19 minutes or until the pastry is golden brown.
  9. Let cool completely.

Whipped Cream

  1. In a bowl, whip the cream, sugar and vanilla with an electric mixer until stiff peaks form.
  2. Set aside.

Pomegranate Syrup

  1. 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.
  2. Let cool in a small bowl.

Assembly

  1. Cut the puff pastry squares in half horizontally. Garnish the bottom pieces with the pastry cream.
  2. Top with the raspberries and whipped cream. Garnish with the pomegranate seeds.
  3. 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

  1. In a small saucepan over medium heat, bring the vpomegranate juice and pectin to a boil, stirring constantly until the crystals have completely dissolved.
  2. Add the sugar and simmer for 1 minute. Remove from the heat and skim, if needed.
  3. Let cool.
  4. Pour into five ½-cup (125 ml) sterilized jars and seal.
  5. Refrigerate for about 6 hours or until jelly is set. Serve with cheese, pâté or simply on toasted bread.
  6. 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.