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Ingredients
Berry mousse, cut into 10 cm squares
Mango bavarois, cut into 3 cm squares
Watermelon slices, cut into 6 cm squares
100 ml of crème anglaise
Method
Cut the puff pastry into concentrically larger squares (I used 3 cm, 6 cm, and 10cm)
Then place the puff pastry squares onto a baking paper lined baking tray then cover with a second sheet of baking paper and place another baking tray on top.
Bake in an oven pre-heated to 180oC for 15 minutes until golden brown and crispy, remove from the oven and allow to cool.
“Flood” the plate with anglaise then place down the largest square of pastry topped with the square of berry mousse, then the next sized pastry and the watermelon, and finally the bavarois and the smallest pastry and serve.
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