Ingredients (Serves:
3)
9 oz La Fruitière IQF Raspberries
3 Feuille de Brick
1.5 oz Whipping Cream
1 Lime
1 oz Chopped Almonds
1 oz Chopped Pistachios
2 tsp Honey
2 oz Icing Sugar
La Fruitière Raspberry Purée
Method
Cut six 3" disks in each feuille de brick.
Spread the honey on 3
of them and add the second disk on top of it.
Sprinkle over the chopped
almonds and pistachios, then half of the icing sugar.
Bake in the oven
at 350°F until the sugar caramelize.
Whip the cream with the rest of the sugar and add the lime juice
at the end.
Put the first disk on the plate, with a spoon of cream in the
middle and arrange the raspberries around. Add the second disk and repeat
the same operation.
On top of the third disk, put a small ball of cream and decorate
with candied lime zest.
