Puff Pastry Baskets with Honey Mousse And Assorted Fruit

Categories: May 1992
Yield: 1 servings

-----------------------------------SAUCE-----------------------------------
2 lg Ripe mangoes; peeled,
-pitted,
; sliced
2 tb Honey
1/3 c Mango nectar; (about)

-----------------------------------MOUSSE-----------------------------------
1 tb Water
1 ts Unflavored gelatin
1/4 c Honey
4 Eggs yolks
2/3 c Chilled whipping cream
1/3 c Chilled creme fraiche or
-sour cream

----------------------------------PASTRIES----------------------------------
3 tb Sugar
1/4 ts Ground allspice; (generous)
1 pk Frozen puff pastry; thawed
-(17
; 1/4-ounce) (2
; sheets)
1/2 Pineapple; peeled, cored,
; sliced
1 Mango; halved, peeled,
; sliced
2 Kiwi fruits; peeled, sliced
Fresh mint leaves

For Sauce: Puree 2 mangoes and 2 tablespoons honey in processor. Cover and
refrigerate until well chilled, about 1 hour. Add mango nectar as needed to
thin to sauce consistency. (Sauce can be made 1 day ahead. Keep
refrigerated.)

For Mousse: Place 1 tablespoon water in 1/4-cup measuring cup. Sprinkle
gelatin over. Let soften 10 minutes. Whisk honey and yolks in small metal
bowl. Set bowl over large saucepan halfway filled with boiling water. Cook
until mixture registers 160F. on candy thermometer, whisking constantly,
about 3 minutes. Remove bowl from over water. Add gelatin mixture and whisk
until honey mixture is cool.

Beat whipping cream and creme fraiche in large bowl to medium-stiff peaks.
Add honey mixture and fold together gently. Cover and refrigerate mousse
until set, at least 2 hours and up to 8 hours.

For Pastries: Preheat oven to 375F. Combine sugar and ground all-spice in
small bowl. Sprinkle 1 tablespoon sugar mixture over 1 puff pastry sheet.
Roll out on lightly floured surface to 13x12-inch rectangle. Trim to
10-inch square. Cut puff pastry sheet into quarters, forming four 5-inch
squares. Fold 1 dough square diagonally in half to form triangle. Starting
at folded side, cut 1/2-inch border strip on both unfolded sides of
triangle, leaving 1/2 inch of dough uncut at triangle point so that strips
remain attached. Unfold triangle. Brush 1/2-inch-wide border strips with
water. Lift up both loose corner tips, slip one under the other and place
border strips atop edges of base, gently pulling to match corners on base.
Press border onto base to adhere. Sprinkle more sugar mixture over border.
Transfer pastry to cookie sheet. Pierce center all over with fork. Repeat
with remaining pastry squares and pastry sheet and sugar mixture. Bake
pastries until golden brown, piercing centers with knife if puffy, about 20
minutes. Transfer pastries to rack and cool completely. (Can be prepared 4
hours ahead. Store in air-tight container at room temperature.)

Spoon sauce onto plates. Spoon honey mousse into pastry baskets and arrange
atop sauce. Top mousse with slices of pineapple, mango and kiwi fruit.
Garnish each dessert with fresh mint leaves and serve.

Serves 6.

Bon Appetit May 1992

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