Puff baskets with whipped cream and fruit

Ingredients

• 500 g frozen puff pastry
• 1 yolk
• 200 ml cream 33-35% fat
• 1.5 st. l. powdered sugar
• 1 st. l. strawberry jam
• fruit for decoration
• 1 tablespoon of gelatin
• 50 g water
• 3 Art. l. Sahara
• 1 st. l. lemon juice
• powdered sugar

Cooking

Step 1

Defrost puff pastry. Roll out the layer a little in one direction so as not to disturb the layering. Line a baking sheet with paper. Preheat the oven to 220 degrees.

Step 2

Using cookie cutters (or a circle template and a knife), cut out 12 circles. Place 6 circles on a baking sheet and brush with egg yolk. For 6 remaining circles, cut out the middle with a smaller diameter mold to make rings. Place the rings on top of the circles on the baking sheet. Prick the blanks with a fork to evenly rise, grease with yolk and put to bake.

Step 3

Refrigerate finished baskets. Cool the cream and whip with sugar (the amount can be adjusted depending on preference). At the end of whipping, add strawberry jam.

Step 4

Prepare the mass for jelly: soak gelatin in cold water. When it swells, heat to dissolve the gelatin, but do not boil. Add sugar and lemon juice to gelatin. Stir until sugar dissolves. Wash and cut fruit.

Step 5

To decorate the baskets: using a pastry bag, cover the bottom of the basket with whipped cream. Sprinkle powdered sugar on top and garnish with fruit. Cover fruits with warm jelly with a brush. Place the dessert in the refrigerator to chill for 15 minutes.