Raspberry Puffs with Goat Cheese Mousse and Thyme

Total Time:
59 min
Prep:
20 min
Inactive:
25 min
Cook:
14 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 sheet puff pastry (from a 17.25-ounce package), thawed
  • 6 ounces mild, creamy goat cheese (recommended: Chavrie brand)
  • 8 tablespoons powdered sugar, divided
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1 cup chilled whipping cream
  • 1/4 cup seedless raspberry jam or preserves
  • 3 cups fresh raspberries
  • 1 1/2 tablespoons minced fresh thyme leaves, plus 6 thyme sprigs, for garnish, optional
Directions

Preheat oven to 425 degrees F. Unfold pastry sheet; cut along fold line to make 3 strips, trimming rough edges. Cut each strip in half crosswise. Place pastry rectangles on an ungreased baking sheet and bake until golden brown, 12 to 14 minutes. Transfer pastry to a rack and cool (about 8 to 10 minutes), then cut horizontally into 2 layers.

While pastry bakes, in a medium bowl whisk the goat cheese, 6 tablespoons powdered sugar, vanilla, and salt until blended. Using electric mixer, beat whipping cream in another medium bowl until peaks form; fold into cheese mixture. Chill 10 to 15 minutes.

Heat the jam in a medium microwave-safe bowl until just melted (about 10 seconds). Add berries. Toss to coat.

Just before serving, put bottom halves of pastry on plates; top with mousse and raspberries. Sprinkle with minced thyme, cover with top half of pastry, and dust with powdered sugar. Garnish with thyme sprigs.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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