Preparation
- 1 pkg of 2 rectangles of puff pastry
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- Remove 1 rectangle from package and transfer to a baking sheet
- With a pair of forks, prick the dough all over to “dock” it, keeping it from rising too high
- Bake until golden brown, 18 to 20 minutes. Check it after 7 minutes to ensure that it hasn't risen too much. Gently press it down if it has
- Remove from baking sheet and let cool on wire rack
- Repeat the process with the 2nd rectangle
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- 6 gelatin sheets
- 3 cups of cold water
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- In a medium bowl, soak gelatin sheets in the cold water
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- In a large bowl, whip cream until it forms soft peaks, and set aside
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- 3 eggs
- 1/2 cup of sugar
- 1 1/2 vanilla beans, halved lengthwise
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- Bring a saucepan of water to a boil; reduce the heat to a simmer
- In a medium heatproof bowl large enough to fit inside the saucepan’s rim without touching the water, add eggs and sugar
- With the tip of a small, sharp knife, scrape in the seeds from inside the vanilla bean and add to egg mixture
- Rest the bowl on top of the saucepan and, whisking continuously, cook the mixture until it begins to thicken, about 10 minutes
- Remove the bowl from the heat
- Remove the softened gelatin leaves from the water and stir them in until dissolved
- Gently fold the egg mixture into cream
- Refrigerate the mixture to cool and thicken for approximately 30 minutes
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- 1 cup of raspberry jam
- Icing sugar for decoration
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- To Assemble Kremšnite:
- Cut 1st rectangle to fit pan and place in pan
- Spread jam over pastry
- Add cream mixture and spread evenly in pan
- With remaining rectangle, cut into 12 equal portions to fit pan and carefully arrange the cut pieces of puff pastry side by side
- Refrigerate for at least 2 hours before serving
- To Serve Kremšnite:
- Dust kremšnite with icing sugar
- Cut corners of aluminum pan and remove sides
- Use a sharp knife to cut between the top pieces of pastry, down through the filling and the bottom pastry to make individual portions
- Serve immediately
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