Crisp wafers of puff pastry layered with fresh fruit and whipped Roselle Supreme.
Serves 8
Ingredients Method • Unroll the pastry onto baking sheets lined with baking paper. Prick all over with a fork and refrigerate for 30 minutes. Sift some icing sugar over the pastry (this will give an attractive gloss to the finished dish). • Put the chilled pastry into a preheated oven and cook at 220°C, Gas 7 for 10- 15 minutes until well risen and golden brown. Transfer the hot pastries to a wire rack and allow to cool completely. • Meanwhile, whip the Roselle Supreme until stiff peaks form. Thinly slice some drained stem ginger (you will need about 32 wafer-thin slices). • When the pastry is cold, use a long serrated knife to trim off the pastry edges and cut each sheet into eight rectangles. Cut each rectangle horizontally into two slices. • Peel and thinly slice the bananas. • On one piece of pastry, spread a little apricot conserve. Spread some whipped Roselle Supreme over conserve and top with 2 slices of ginger and some banana. Add a second layer of pastry and top with Roselle Supreme, ginger and banana. Add a third layer of pastry, Roselle Supreme, ginger and banana. Top with pastry (make sure this is a crisp, browned piece). • Repeat with the remaining pastry, conserve, Roselle Supreme, ginger and bananas. • To serve, sift a little icing sugar over each pastry and sprinkle with a few toasted flaked almonds. Drizzle with a little ginger syrup. Add your own touch Cut the pastry into different shapes, squares, triangles or circles (use a sharp cutter). Instead of bananas, use thin slices of ripe mango or peaches. Or try raspberry conserve with gently-crushed raspberries, or strawberry conserve with sliced strawberries. Note Steps 1-5 can be completed in advance, just leaving the assembly of the pastry until the last minute. Toss the banana slices in a little lemon juice - this will help to prevent them from browning.
