How to make
1 cup (250 mL)PC®Ricotta Whey Cheese
1/3 cup (75 mL)Icing sugar, plus additional for garnish
1 tsp (5 mL)PC®Black Label Madagascar Bourbon Pure Vanilla Extract
Pinch (0.5 mL)Salt
3/4 cup (175 mL)35% whipping cream
Half pkg (450g pkg)Frozen PC®Butter Puff Pastry (1 sheet)
1-1/2 cups (375 mL)Fresh raspberries
3/4 cup (175 mL)PC®Black Label Raspberry Syrup
1/2 cup (125 mL)PC®Coconut Chips
How to make
- Step 1
Arrange 1 oven rack in bottom third of oven. Preheat oven to 375°F (190°C).
- Step 2
Combine ricotta, icing sugar, vanilla and salt in bowl of stand mixer fitted with whisk attachment; whisk on low speed until smooth. Increase speed to medium-high; with motor running, gradually add cream in thin steady stream, whisking until soft peaks form. Cover and refrigerate until needed.
- Step 3
Unroll puff pastry; cut into quarters. Cut each quarter in half horizontally to make 8 rectangles total. Arrange pastry, 1/2 inch (1 cm) apart, on parchment paper-lined baking sheet.
- Step 4
Whisk egg with 1 tbsp water in small bowl; brush over pastry. Bake in bottom third of oven until puffed, golden and crispy, 18 to 22 minutes. Let cool on sheet 10 minutes. Transfer to cutting board. Holding knife parallel to cutting board, cut each pastry in half horizontally through centre to make 2 thin rectangles, making 16 thin rectangles total.
- Step 5
Transfer ricotta mixture to piping bag fitted with large round tip. Pipe ricotta mixture in 1/2 inch (1 cm) dollops over surface of 8 pastry rectangles, leaving 1/4 inch (1/2 cm) border uncovered; arrange about 8 raspberries over top of each, pressing gently into ricotta mixture. Sandwich with remaining pastry rectangles, pressing gently to secure.
- Step 6
Divide among serving plates; sprinkle with icing sugar. Drizzle raspberry syrup over top and sprinkle with coconut chips, dividing evenly.