Raspberry slice with raspberry sauce

Raspberry slice with raspberry sauce

By
From
James Martin's French Adventure
Serves
4-6
Photographer
Peter Cassidy

Although raspberries are available all year round in supermarkets, this luscious raspberry slice is especially good made with fresh, locally grown raspberries at the height of their season. It’s also delicious made with strawberries.

Ingredients

Quantity Ingredient
1 x 320g ready-made puff pastry sheet

For the creme patissiere

Quantity Ingredient
250ml milk, plus 1 tablespoon extra
1 vanilla pod, split and seeds scraped
2 egg yolks
50g icing sugar
10g cornflour
10g plain flour
125ml double cream
1 tablespoon caster sugar

For the raspberry sauce

Quantity Ingredient
200g raspberries
2-3 tablespoons icing sugar, to taste

To serve

Quantity Ingredient
300g raspberries

Method

  1. Preheat the oven to 200°C. Lightly grease a large baking sheet.
  2. Lay out the pastry sheet on a lightly floured surface and cut widthways into three rectangles about 22cm x 11cm. Place the pastry rectangles side by side on the prepared baking sheet and dust the tops with the icing sugar. Bake the pastry for 15 minutes, or until golden brown and well risen. Remove from the oven and set aside to cool.
  3. For the crème pâtissière, put the milk in a saucepan, together with the vanilla pod and seeds. Warm over low heat to just below a simmer. In a heatproof bowl, use a wooden spoon to beat the egg yolks, icing sugar, cornflour, plain flour and the extra tablespoon of milk to a thick paste. Gradually whisk in the warmed milk, then pass through a fine sieve back into the saucepan. Cook the crème pâtissière over low heat, whisking constantly, until thickened, then let it bubble for 30 seconds. Remove from the heat and leave to cool completely, covered with a dusting of icing sugar or a layer of cling film to stop a skin forming.
  4. Whip the cream in a large bowl until soft peaks form and then whisk in the caster sugar and keep whisking to stiff peaks. Beat a little of the whipped cream into the cooled crème pâtissière, then gently fold in the remaining cream. Spoon the mixture into a piping bag fitted with a 5mm plain nozzle and chill until needed.
  5. For the raspberry sauce, place the raspberries in a small food processor and blend to a smooth purée. Taste and add icing sugar to sweeten, if needed. Pass the mixture through a fine sieve into a jug.
  6. Place one piece of pastry in the centre of a serving plate and pipe over half of the crème pâtissière in small dots, followed by a third of the raspberries. Repeat these layers, then top with the final piece of pastry and the remaining raspberries. Dust with icing sugar and serve in slices with the raspberry sauce – use a large serrated knife to cut through the flaky pastry layers.
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