In my freezer, I currently have:
3 boxes of phyllo sheets
6 packages of won ton wrappers – circa 2004, I am bad about cleaning out the freezer
1 HUGE bag of frozen peas
1 bag of corn
1 ice pack for my sore parts
Oh here it is, a box of puff pastry rounds!
I *raises hand* admit that I’ve never made fresh pastry dough for my dessert recipes. The people from Pillsbury farms have bailed me out numerous times with great tasting products. I find it a must to have these on hands especially after a 4-5 course meal and the guests are still hungry. Throw them, the puff pastry, not the guests, in the oven, make a sauce or filling while they bake, plop some fruit down, shave some chocolate and you’re in good shape. Yeah, I like to always have chocolate around.
This recipe can be made under 30 mins. or so, and is a perfect, after lunch, dessert.
1 puff pastry package. There’s actually enough whipped cream to use 2-3 boxes. You’ll have a lot of whipped cream leftover with one box but finding uses for it shouldn’t be a problem.
2 cups of heavy cream
1/2 cup of coconut milk – note: I’d try, 1 1/4 cup of cream to 1 1//4 cup coconut milk. I just had 1/2 cup leftover from the coconut rice recipe.
1/4 cup to 1/2 cup of sugar – this is to taste, 1/2 cup is really for the sweet toothers.
1 tsp of vanilla
1/8 tsp. of sea salt
2 cups of fresh mixed berries – I went with blueberry, raspberry and blackberry.
springs of mint for garnish
1. Follow the puff pastry instructions.
2. Add heavy cream and coconut milk into a large mixing bowl. Mix at high speed until cream begins to thicken.
3. Slowly add some sugar, vanilla and sea salt and mix until cream begins peak and hold it’s shape
1. Make sure the pastry rounds are cooled.
2. Put 1 TBs. of cream in the bottom the round.
3. Add a layer of berries.
3. Spoon additional cream over the berries and then add some more berries.
4. Garnish with mint leaves.
5. Serve either with some grated chocolate, a chocolate sauce or berry coulis.