Berries of the Season in Pastry
- Pastry Sheets
- almond brittle, crushed fine - 80 Grams
- strudel dough - 1 package
- Berry Mousse
- Berry Coulis - 350 Grams
- Grand Marnier - 20 Ml
- Whipped Cream - 300 Gram
- Fresh Berries - 200 Gram
- Spun Sugar
- powdered sugar
Place several layers of strudel dough on top of each other and use a cookie cutter to cut out 36 pastry circles about 8 cm in diameter. Place them individually on a baking sheet greased with oil and apply oil to pastry with brush. Sprinkle almond brittle on pastry and bake in a preheated 180 degree C oven until golden brown.
Mix Grand Marnier with berry coulis and fold in whipped cream carefully.
Make a coulis mirror on the plate and garnish with stirred sour cream. Top pastry leaves alternately with berry mousse and fresh berries. Repeat this procedure four times, close with a top layer of pastry - an attractive tower should be the result. Dust with powdered sugar and garnish with mint.
TIP: This dessert can be made with your choice of berries or fruit.