Raspberry Grapefruit Napoleon

Serve with Champagne Billecart-Salmon Brut Reserve

It’s Valentine’s Day, why not go all the way with it and serve a pink and red dessert.

Ingredients
1 cup fresh raspberries
1 pink grapefruit, peeled and segmented
2 tablespoons honey
2 tablespoons arrowroot
1 sheet frozen puffed pastry, thawed
Flour for dusting
1 cup whipping cream
1/2 cup superfine sugar
1 teaspoon almond extract

Add raspberries and 1 tablespoon honey to a blender. Add 1/4 cup water. Puree until smooth, adding more water, 1 tablespoon at a time until sauce reaches your desired thickness.  Pour into a small bowl and set aside.

Add grapefruit, remaining tablespoon of honey and arrowroot to the blender. Puree until smooth. Set aside in a small bowl.

On a lightly floured board, roll out puffed pastry sheet. With a cookie cutter of your choice, cut out 6 shapes.

Place on a parchment covered baking sheet. Poke gently with a fork, just a few times per shape.  Bake until puffed and golden brown, about 5 minutes.

Add whipping cream to a blender and beat until soft peaks form. Add sugar and almond extract. Continue to beat until stiff peaks form.

Layer dessert on the serving plate; raspberry sauce first, then pastry, then whipped cream (be generous with this). Once you’ve formed three layers, drizzle generously with raspberry and grapefruit syrup.