The Daily Meal invited Seduction Meals to whip up a recipe using Driscoll’s Raspberries, so with a clamshell full of juicy organic berries, and ingredients in the refrigerator, we tossed up a few ideas before coming up with this Lemon Raspberry Napoleon and a second dessert, The Raspberry Splash. One of my guests preferred not to have puff pastry, so we creatively “deconstructed” our Napoleon and renamed it.
Hail to the Raspberry! Time to share it @Driscollsberry #RaspberryDessert
Lemon Raspberry Napoleon
Lemon Custard
Ingredients:
- 2 3/4 cup milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 eggs, lightly beaten
- 1 teaspoon grated lemon peel
- 1/4 cup fresh lemon juice
Directions:
- Preheat the oven to 400˚F
- Heat Milk in small saucepan over medium-high heat until small bubbles form around the edges. Remove from heat
- In another saucepan combine sugar and cornstarch until blended.
- Pour the milk into the sugar mixture and stir to combine all ingredients
- Cook over medium low heat, constantly stirring, until custard comes to a boil – continue to boil for 1 minute, stir in grated lemon peel, and remove from heat. Add lemon juice and slowly blend into custard.
- Pour custard into a bowl, cover with a sheet of plastic wrap, placing it right on top of the custard’s surface. This will eliminate a hard surface to form.
- Refrigerate for at least 1/2 hour.
Raspberry Napoleon
- 1 Puff pastry sheet, thawed
- 1 1/2 cup fresh raspberries
- 3/4 cups sliced strawberries
Directions:
- Cut Sheet of Pastry Puff into thirds
- On a floured surface, using a rolling pin, roll out each of the three strips into 5 x 12” rectangles.
- Lightly coat top with cooking spray.
- Arrange on a parchment lined cookie sheet and prick with a fork at 1/2” intervals. Refrigerate for 10 minutes
- Preheat Oven to 400 degrees F.
- Bake pastry until golden brown, for about 12 – 15 minutes.
- Cool on wire rack
- When completely cooled, start assembly: spread one layer of pastry with a layer of lemon custard. Add strawberry slices in a single layer on top of custard – pressing slightly to keep them in place. Add another layer of pastry, spread lemon custard on top. Add raspberries on top of the custard
- OPTION: you can add one more layer if you like, I stopped at two sheets of Puff Pastry.
- Cover and refrigerate until you are ready to serve. Using a serrated knife cut into serving slices
- You can garnish with mint leaves on top
NOTE: I made a Strawberry & Rhubarb compote the day before (fresh rhubarb from the garden!) so I used a tablespoon of that on top of the Lemon Raspberry Napoleon, so feel free to get creative, with a compote, creme fraiche or your favorite sauce.
And for my puff pastry free request, I give you….
The Raspberry Splash
DIRECTIONS:
- Add two tablespoons of Lemon Custard in wavy line on a large plate
- (Option) Add two tablespoons of Strawberry Rhubarb Compote Next to it
- Add a row of raspberries next to the Lemon Custard
- Top with crushed Tamari almonds and a sprinkle of coconut flakes
- Take a spoon and dig in!
Sponsored by The Daily Meal and Driscoll‘s®: Thanks for the raspberries, we really enjoyed our dessert!
