Preparation:
Roll out the pastry into a 12 x 10-inch rectangle. Prick all over with a fork. Cut in twelve 3 x 3 1/3-inch rectangles.
Place the pastry sections on 1 or 2 baking sheets. Bake in the top half of a 425'F oven for 10 minutes or until they are puffed and golden. Transfer to a rack and let cool completely.
In a chilled mixing bowl, using the chilled beaters of an electric mixer, beat the heavy cream with 2 tablespoons of the sugar and the jam and the ginger at high speed until stiff peaks form.
Place 1 pastry puff on each of 6 dessert plates. Top with the cream and 1 1/2 cups of berries. Cover with remaining pastry sections. Dust with remaining sugar and garnish with remaining berries. Serve within 1 hou |
