Strawberry Love Stacks with Raspberry Créme

• YIELD: 2 Servings

Ingredients

• 2 Cups Fresh or Frozen Raspberries
• 1/2 Cup Raw Coconut Sugar
• 1 Tbsp Lemon Juice
• 1 Sheet Borgs Puff Pastery Vegan!!
• 1/4 Cup Vegan Sour Cream
• 1/4 Cup Raspberry Coulis Plus extra to serve
• 1 Cup Fresh Strawberries Sliced Finely

Instructions

1. For the Raspberry Coulis
2. In a small non-stick saucepan, bring raspberries and 1/2 cup sugar to a boil
3. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 15 minutes
4. Add lemon juice and take off the heat; when cooled, press through a fine sieve to remove any seeds
5. For The Stacks
6. Pre-heat oven to 180ºC
7. Using a round cookie cutter (or a glass) make circles in the puff pastry and place on a non stick baking tray
8. Bake for 10 minutes, or until puffed up
9. Whisk the vegan sour cream and coulis together to make the crème
10. When then puffs have cooled, stack them with a dollop of the cremé and strawberries; do this 3 or 4 times
11. Serve with extra coulis, strawberries and dust with icing sugar

• COURSE: Dessert