razzleberry vol-au-vent with nutella®

Pastry
Vegetarian
Mid-afternoon
Mid-morning
All year round
Banqueting

Yields: 12 servings.
Portion: 1 sandwich

 

INGREDIENTS

  • 12 Vol-au-Vents, frozen
  • 900 g Raspberries
  • 900 g Blackberries
  • 340 ml Plain Low Fat Yoghurt
  • 170 g Nutella®

 

PREPARATION


Cook the Vol-au-Vents according the package instructions and allow to cool to room temperature.

Hollow out the pastry lid of the Vol-au-Vent, and save for later use.

Fill each Vol-au-vent with two tablespoons of plain yoghurt.

Prepare the Razzleberries by combining the fresh raspberries and blackberries.

Fill each Vol-au-Vent to the brim with the Razzleberries.

Place the saved Vol-au-Vent pastry lid on top of the Razzleberries.

Place the Nutella® in a piping bag with a straight-edged piping tip, then pipe a decorative design onto the Vol-au-Vent pastry lid.

Product