This is my signature dessert and the dish that made Melissa fall in love with me. It’s really lovely in the summer and light and delicious.
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This is my signature dessert and the dish that made Melissa fall in love with me. It's really lovely in the summer and light and delicious.
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Amount Per Serving
Calories from Fat 143
% Daily Value *
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 47g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Pastry Cream
- 2 Cups 1/2 and 1/2
- 1/2 Cup of sugar
- pinch of salt
- 5 large egg yolks, chalazae removed
- 3 T. cornstarch
- 4 T. unsalted butter (cold) cut into 4 pieces
- 1 1/2 t. vanilla
For Raspberry Sauce
- 3/4 cup of Raspberry Preserves
- 1/2 a cup of milk
For Whipped Cream
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1/4 cup of Mango cut into bit size pieces
- 1/4 cup of Kiwi cut into bit size pieces
- 1/4 cup of strawberries cut into bit size pieces
- 1/4 cup of apples juliened (cut into strings)
- 1/4 cup of blackberries
- 1/4 cup of raspberries
- 1/4 cup of blueberries
- Sheets of Puffed Pastry (or pastry shells)
- Powdered Sugar for dusting
Make the Pastry Cream
- Heat half-and-half, 6 T. sugar and salt in saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
- Whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 T. sugar and whisk until sugar has began to dissolve and mixture is creamy, about 15 seconds.
- Whisk in cornstarch until combined and mixture is pale yellow and thick, about 30 seconds.
- When half-and-half mixture reaches full simmer, gradually whisk into yolk mixture to temper.
- Return mixture to saucepan, scraping bowl with spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened and glossy, about 30 seconds.
- Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 3 hours or up to 48 hours.
Make the raspberry sauce
- Warm the jam in a small sauce pan on medium heat until it melts and bubbles softly
- Add the milk and stir until well combined
- Make the fresh whip creme
- In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
- Sprinkles granulated sugar over cream; beat until soft peaks return.
- Do not overbeat.
Make the desserts
- Chop all the fruit and mix together in a bowl
- Make the pastry according to box directions
- Drizzle the raspberry sauce on a large plate
- Place a pastry cup in the center
- Fill with the pastry cream
- Put a dollop of whip cream on top of the pastry cream
- Sprinkle the fresh fruit generously all over the plate
- Dust with powered sugar
Jessy + Melissa http://www.jessyandmelissa.com/wp/