• Pastry bag with plain tip
14 oz puff pastry 400 g
3 egg yolks
1⁄4 cup granulated sugar 60 mL
6 tbsp dry white wine 90 mL
1⁄2 cup heavy or whipping (35%) cream 125 mL
2 cups raspberries 500 mL
2 tbsp confectioner’s (icing) sugar 30 mL
Preheat oven to 400°F (200°C).
1. Cut pastry in half (if necessary). On a floured surface, roll out one half of pastry into a large rectangle, 12 by 9 inches (30 by 23 cm). Cut into 6 equal rectangles and place on a baking sheet, at least 1⁄2 inch (1 cm) apart. Prick all over with a fork.
2. Bake in preheated oven until golden, puffed and crispy, about 20 minutes. Let cool on a wire rack. Repeat with remaining pastry to make 12 rectangles in total.
3. Sabayon: In a stainless steel bowl, whisk together egg yolks and sugar until frothy. Set bowl over a saucepan of simmering water and cook, whisking vigorously and constantly, until sugar is dissolved. Gradually whisk in wine. Cook, whisking, until very airy and thick enough to coat the back of a wooden spoon, about 10 minutes. Transfer to a cool bowl, place plastic wrap directly on the surface and refrigerate until chilled, about 4 hours.
4. In a chilled bowl, whip cream until soft peaks form. Fold into chilled sabayon.
5. To assemble, place 4 of the pastry rectangles on individual serving plates. Arrange 2 rows of raspberries on top of each rectangle. Scoop sabayon into pastry bag and pipe between raspberries. Top with another pastry rectangle and repeat with raspberries and sabayon. Top with remaining pastry rectangles. Sprinkle with confectioner’s sugar. Serve immediately or refrigerate for up to 1 hour.
Excerpted from The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Photograph credit: © 2010 Les Éditions de l’Homme