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Ingredients
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Moscato Puff Ingredients
Method
Moscato Puff Directions
- 1
Prepare the Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a floured surface. Cut into squares or circles, depending on your preference. Place on a baking sheet lined with parchment paper.
- 2
Bake the Puff Pastry
Bake for 15-20 minutes or until golden brown and puffed. Remove from the oven and let cool.
- 3
Make the Raspberry Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar, vanilla extract, and lemon zest, continuing to whip until stiff peaks form. Gently fold in the fresh raspberries.
- 4
Prepare the Hibiscus Drizzle
In a small saucepan, combine dried hibiscus flowers and water. Bring to a boil, then reduce heat and simmer for about 10 minutes. Strain the mixture to remove the flowers, then stir in the Moscato wine and salt to taste. Continue to simmer until slightly thickened.
- 5
Assemble the Moscato Puff
Carefully slice the baked puff pastry in half. Spoon a generous amount of raspberry cream between the layers, then drizzle with the hibiscus sauce before replacing the top layer.
- 6
Serve
Serve immediately and enjoy your Moscato Puff!