Jessy’s Surprise

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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Jessy’s Surprise
Serves 8
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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343 calories
47 g
162 g
16 g
3 g
9 g
142 g
52 g
37 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 343
Calories from Fat 143
% Daily Value *
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 162mg
Sodium 52mg
Total Carbohydrates 47g
Dietary Fiber 1g
Sugars 37g
Protein 3g
Vitamin A
Vitamin C
* 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
  1. 2 Cups 1/2 and 1/2
  2. 1/2 Cup of sugar
  3. pinch of salt
  4. 5 large egg yolks, chalazae removed
  5. 3 T. cornstarch
  6. 4 T. unsalted butter (cold) cut into 4 pieces
  7. 1 1/2 t. vanilla
For Raspberry Sauce
  1. 3/4 cup of Raspberry Preserves
  2. 1/2 a cup of milk
For Whipped Cream
  1. 1 cup heavy cream
  2. 2 tablespoons granulated sugar
For Assembly
  1. 1/4 cup of Mango cut into bit size pieces
  2. 1/4 cup of Kiwi cut into bit size pieces
  3. 1/4 cup of strawberries cut into bit size pieces
  4. 1/4 cup of apples juliened (cut into strings)
  5. 1/4 cup of blackberries
  6. 1/4 cup of raspberries
  7. 1/4 cup of blueberries
  8. Sheets of Puffed Pastry (or pastry shells)
  9. Powdered Sugar for dusting
Make the Pastry Cream
  1. Heat half-and-half, 6 T. sugar and salt in saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
  2. 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.
  3. Whisk in cornstarch until combined and mixture is pale yellow and thick, about 30 seconds.
  4. When half-and-half mixture reaches full simmer, gradually whisk into yolk mixture to temper.
  5. 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.
  6. 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
  1. Warm the jam in a small sauce pan on medium heat until it melts and bubbles softly
  2. Add the milk and stir until well combined
  3. Make the fresh whip creme
  4. In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
  5. Sprinkles granulated sugar over cream; beat until soft peaks return.
  6. Do not overbeat.
Make the desserts
  1. Chop all the fruit and mix together in a bowl
  2. Make the pastry according to box directions
  3. Drizzle the raspberry sauce on a large plate
  4. Place a pastry cup in the center
  5. Fill with the pastry cream
  6. Put a dollop of whip cream on top of the pastry cream
  7. Sprinkle the fresh fruit generously all over the plate
  8. Dust with powered sugar
Jessy + Melissa