Coronation Fruit Dessert

NOTES
Serves 6
This dessert was created to celebrate The King’s coronation and we added a special pre-pared edible logo to mark this special occasion.

Ingredients:

320g Puff pastry ready-rolled
1 jar 340g Tiptree Seedless Raspberry Conserve
2 x 300ml Fresh Double Cream
300ml Crème Fraiche
300g Fresh Blueberries
300g Fresh Raspberries
Edible Coronation logo
Freshly picked Borage flowers if possible

Method

Set oven according to instructions on puff pastry packet, they do vary.
Cook one sheet of pastry which may need trimming depending on size of baking tray
Once pastry has risen and set (8-10 minutes) remove from oven and carefully split through the pastry, lifting top to another baking sheet – return both parts to oven to finish cooking (2-3 minutes). Remove and allow to cool.
When cold place bottom part of pastry on serving plate.
Stir jam well so that it is smooth and easier to spread onto pastry base.
Whip 300ml double cream until firm then stir in 2 or 3 tablespoons Crème Fraiche. Spread
over the jam.
Top with half the blueberries and some raspberries.
Place top of pastry onto dessert.
Whip remaining cream lightly, spread half the cream on the pastry then add edible logo.
Finish by piping cream rosettes.
Decorate with fresh fruit – we used the raspberries in groups of 3 for Charles III.
Garnish with fresh bright blue borage flowers or other edible garden flowers.

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