Recipe - Puff Pastry Baskets With Honey Mousse And Assorted Fruit

SAUCE
2 lg Ripe mangoes; peeled,
pitted,
; cut or sliced up
2 tablespoon Honey
1/3 cup Mango nectar; (about)

MOUSSE
1 tablespoon Water
1 teaspoon Unflavored gelatin
One fourth cup Honey
4 Eggs yolks
2/3 cup Chilled whipping cream
1/3 cup Chilled creme fraiche or
sour cream

PASTRIES
3 tablespoon Sugar
One fourth teaspoon Ground allspice; (generous)
1 pack Frozen puff pastry; thawed
(17
; 1/4ounce) (2
; sheets)
One half Pineapple; peeled, cored,
; cut or sliced up
1 Mango; halved, peeled,
; cut or sliced up
2 Kiwi fruits; peeled, cut or sliced up
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 1/4cup 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 mediumstiff 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 allspice in
small bowl. Sprinkle 1 tablespoon sugar mixture over 1 puff pastry sheet.
Roll out on lightly floured surface to 13x12inch rectangle. Trim to
10inch square. Cut puff pastry sheet into quarters, forming four 5inch
squares. Fold 1 dough square diagonally in half to form triangle. Starting
at folded side, cut 1/2inch border strip on both unfolded sides of
triangle, leaving One half inch of dough uncut at triangle point so that strips
remain attached. Unfold triangle. Brush 1/2inchwide 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 airtight 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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