Raspberry and Pomegranate Pastry
Raspberry and Pomegranate Pastry
Ingredients
- 90 ml (6 tbsp) sugar
- 15 ml (1 tbsp) cornstarch
- 15 ml (1 tbsp) unbleached all-purpose flour
- 1 egg
- 1 egg yolk
- 2.5 ml (½ tsp) vanilla extract
- 125 ml (½ cup) milk
- 55 g (2 oz) white chocolate, chopped
- 125 ml (½ cup) 2% plain yogurt
- 1 sheet 225 g (½ lb) RICARDO Pure Butter Puff Pastry, thawed
- 15 ml (1 tbsp) whipping cream
- 15 ml (1 tbsp) sugar
- 250 ml (1 cup) whipping cream
- 30 ml (2 tbsp) sugar
- 2.5 ml (½ tsp) vanilla extract
- 125 ml (½ cup) pomegranate juice
- 45 ml (3 tbsp) sugar
- 750 ml (3 cups) fresh raspberries
- 250 ml (1 cup) fresh pomegranate seeds
Instructions
- In a saucepan off the heat, combine the sugar, cornstarch and flour. Whisk in the egg, egg yolk and vanilla. Stir in the milk. Bring to a boil over medium heat, stirring constantly with a whisk, about 5 minutes, taking care to scrape the bottom and sides of the pan.
- Off the heat, add the chocolate and stir. Let melt for about 1 minute and whisk until the cream is smooth and the chocolate is completely melted. Add the yogurt and mix thoroughly.
- Pour into a bowl and cover with plastic wrap directly on the cream. Refrigerate for at least 3 hours.
Raspberry and Pomegranate Pastry