Puff Pastry Lasagna | Red Fruit Jelly

Lasagna Roll out the puff pastry and brush with a little butter, then bake for about 8 to 10 minutes at 180 °C convection oven. Remove the puff pastry, place on a kitchen towel and drain, flattening the baked sheets a little with a palette or a flat plate. For the cream, cut the vanilla pod in half lengthwise, scrape out the pulp and stir into the mascarpone with the honey.

Season the cream with the juice of one lemon. Cut the fruit into thin slices.

Grütze Grind the spices finely in a mortar. Pour the red wine or juice into a saucepan and bring to a good boil with the spices.

Mix the cornstarch with a little cold water, then add it to the red wine or juice and let it boil at medium temperature. When the liquid binds, add the berries. Cook on low heat for 10 minutes and season with a little honey.

Put some mascarpone cream in the middle of a flat plate and cover with a slice of puff pastry. On top, form a little bit of crem, top with a slice of apple and cover with crem and a slice of puff pastry. Continue layering with a blob of Krem, a slice of pineapple and more Krem. Place the last slice of puff pastry on top and top again with a tiny bit of Krem and a slice of star fruit. Fill the red fruit jelly into small glasses, place on a large plate and serve.

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