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Chocolate Cherry and Raspberry Napoleon

Chocolate Cherry and Raspberry Napoleon

Recipe by Ray McVinnie

Chocolate Cherry & Raspberry Napolean

Serves 6

370ml jar Sabarot griottes (morello cherries)
300ml cream
100g Valrhona Caraibe fèves
250g Paneton puff pastry
200g Zany Zeus mascarpone
½ cup Fresh As freeze-dried raspberries


Preheat the oven to 200°C.

Drain and reserve the cherries and place the juice in a small saucepan. Bring to the boil and cook until slightly syrupy and reduced by half. Remove from the heat and cool. Halve the cherries and put aside.

Put 100mls of the cream in a saucepan and bring to the boil. Remove the cream from the heat and add the chocolate. Stir until smooth. Reserve, stirring occasionally.

Roll the pastry out on a floured surface into a rectangle about 30cm wide by 30cm long. Prick the pastry all over with a fork and place on a baking tray. Place another tray on top (and a weight if this tray isn’t very heavy) and place in the oven for 15-20 minutes or until well browned. Uncover, return to the oven and bake for a further 5-10 minutes. Remove from the oven and cool. Cut the pastry into two rectangles 10cm wide by 25cm long. Reserve the off cuts.

Beat the mascarpone and the remaining cream together until thick. Fold the drained cherries and the freeze-dried raspberries into the cream and mascarpone mix.

Place one pastry rectangle on a serving platter. Spread the mascarpone mixture evenly over it. Place the other pastry rectangle on top. Push it down a little so it sticks. Crumble the pastry offcuts and pat them onto the exposed cream mix at the sides.

When the chocolate and cream mix is beginning to thicken, pour it over the top pastry rectangle. Allow to set.

Serve in slices with a little of the cherry syrup.

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