Ingredients
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2 sheets (25 x 25cm) frozen butter puff pastry, just thawed
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55g (1/4 cup) caster sugar
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2 tablespoons fresh mandarin juice
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2 tablespoons water
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1 vanilla bean, split lengthways, seeds separated
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3 mandarins, peeled, segmented, seeded
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250ml (1 cup) double cream
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Icing sugar, to dust
Method
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1Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut 1 pastry sheet into 4 squares. Place on the tray. Top with another sheet of non-stick baking paper and another baking tray. Bake for 8 minutes. Turn trays upside-down and bake for a further 4-5 minutes or until the pastry is crisp and golden. Repeat with the remaining pastry. Set aside to cool.
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2Meanwhile, place the sugar, mandarin juice and water in a small saucepan over medium-low heat. Add the vanilla bean and seeds. Cook, stirring, for 3 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until the syrup thickens slightly. Add the mandarin and cook, stirring occasionally, for 3 minutes or until mandarin softens slightly. Set aside to cool. Discard vanilla bean.
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3Divide half the pastry among serving plates. Top with half the cream and mandarin mixture. Top with the remaining pastry, cream and mandarin mixture. Dust with icing sugar.
Source: taste.com.au
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