Tuesday, 2 February 2010

The red sea came to tea

A very red raspberry puree from the depths of the freezer on a bed of puff pastry.

Tasty and quick to throw together (200C, cook for 20 minutes), but be sure to cook the pastry first before adding the puree otherwise you'll end up with soggy raw pastry like I did. Not so tasty.
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2 comments:

  1. Petit Filoux2 February 2010 at 10:37

    Ha I put my hands up I do actually like raw pastry! But I see that in this case, it might be better cooked! Such a simple yet tasty idea!

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  2. The Curious Cat2 February 2010 at 11:47

    oh dear...but it looks good and I'm sure next time it will be superb! xxx

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