John Myers
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Raspberry Bite
The perfect raspberry bite recipe with a picture and simple step-by-step instructions.
cream
- 120 g Raspberries
- 200 ml. Whipped cream
- 175 g Cream cheese
- 1 tsp Agar Agar
- 1 tbsp Sugar
To decorate
- Raspberries
- Roll out the puff pastry and cut into rectangles (or any other shape you want). Prick the puff pastry rectangles several times with a fork and heat them at 200 degrees, circulating air, approx. 15 – 20 minutes. to bake. Then let cool down completely.
cream
- Puree the raspberries and pass them through a hair sieve. Put the raspberry puree in a small pot, add agar agar, stir and bring to the boil. Let simmer for approx. 2 minutes, then let cool down a little (approx. 10 minutes).
- Whip the cream until stiff, add the cream cheese and sugar and stir well. Add the raspberry puree to the cream and stir. Put the raspberry cream in the fridge for 15 minutes.
- Pour the raspberry cream into a piping bag and squirt the cream onto the puff pastry rectangles. Decorate with plenty of raspberries. Place in the refrigerator for at least one hour. Then consume the raspberry bites, otherwise the puff pastry will lose its crispness.
Another info
- When I use cream cheese in creams, I always use the Philadelphia cream cheese. Find that it is milder and has a little less salt.
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