Raspberry Tower

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

From puff pastry, fresh raspberries, and white chocolate glaze, we assemble towers. For the finishing touch, we decorate them with fresh mint.

Cut the puff pastry into rectangles with sides of 8 x 5 cm. Soak the gelatin in a small amount of cold water in a bowl. Pour milk into a cup and add the chocolate glaze and vanilla pod. Place the cup on the stove and bring to a boil while occasionally stirring, then cook over moderate heat while constantly stirring until the chocolate glaze is completely dissolved. Remove the cup from the heat and let the milk cool slightly.
Beat the egg yolks and sugar in a cup until frothy using a whisk or electric mixer. Remove the vanilla pod from the milk. Gradually pour the cooled milk into the egg foam in a thin stream. Whisk the mixture over a hot water bath until you get a thick cream. Squeeze the gelatin well and dissolve it in the cream. Let the cream cool. Whip the cream until stiff and gently fold it into the cooled cream. Preheat the oven to 200 °C.
Line a baking tray with parchment paper and place the pastry rectangles on it. Sprinkle them with powdered sugar and bake in the preheated oven in several stages for 5 minutes each. Rinse the raspberries under running water and drain thoroughly. On dessert plates, assemble the towers with layers of pastry, cream, and raspberries (see picture). Let the towers sit for a while so the cream sets completely. Before serving, decorate the raspberry towers with fresh mint leaves and serve.

Puff pastry can be purchased ready-made to make the process easier.