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Raspberry Napoleon
Serves 6
Honey Butter
1 cup Butter
1/4 cup Honey
1/2 cup Orange juice
Vanilla Curd
1 qt Cream
10 oz Egg yolk
1 Vanilla bean
4 Gelatin sheets
7 oz Sugar
Raspberry Coulis
1 pint Raspberries
2 oz Sugar
Raspberry Filling
4 pints Raspberries
Fresh phyllo dough
Powdered sugar
Melt butter, add juice and honey. Keep warm.
In saucepan, bring cream to a boil with vanilla bean. In a mixing pan, pour vanilla-cream mix over egg yolk, stir well, then pour the mix back into saucepan and cook until thickened. Remove from stove, add gelatin, and stir well. Chill and refrigerate.
Bring raspberries and sugar to a boil. Pour into food processor, mix, strain and cool down.
Overlap 5 sheets of phyllo dough, and between each sheet spread the honey butter with a brush, then cut into 3”x3”x3” triangles.
Bake phyllo triangles in 380°F oven for 10 minutes between 2 flat sheet pans, to keep phyllo triangles flat. When ready, remove triangles from oven and let them cool down.
Spread a thin layer of vanilla curd on phyllo triangle and top with raspberries. Repeat step one more time and finish with a phyllo triangle on top.
Sprinkle with powdered sugar and garnish plate with raspberry coulis.
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