Jessy’s Surprise

This is my signature dessert and the dish that made Melissa fall in love with me. It’s really lovely in the summer and light and delicious.

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Jessy’s Surprise
This is my signature dessert and the dish that made Melissa fall in love with me. It's really lovely in the summer and light and delicious.
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2743 calories
377 g
1299 g
130 g
26 g
74 g
1137 g
419 g
300 g
1 g
48 g
Nutrition Facts
Serving Size
1137g
Servings
8
Amount Per Serving
Calories 2743
Calories from Fat 1145
% Daily Value *
Total Fat 130g
199%
Saturated Fat 74g
371%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 40g
Cholesterol 1299mg
433%
Sodium 419mg
17%
Total Carbohydrates 377g
126%
Dietary Fiber 11g
44%
Sugars 300g
Protein 26g
Vitamin A
121%
Vitamin C
208%
Calcium
51%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For Pastry Cream
  1. 2 Cups 1/2 and 1/2
  2. 1/2 Cup of sugar
  3. pinch of salt
  4. 5 large egg yolks, chalazae removed
  5. 3 T. cornstarch
  6. 4 T. unsalted butter (cold) cut into 4 pieces
  7. 1 1/2 t. vanilla
For Raspberry Sauce
  1. 3/4 cup of Raspberry Preserves
  2. 1/2 a cup of milk
For Whipped Cream
  1. 1 cup heavy cream
  2. 2 tablespoons granulated sugar
For Assembly
  1. 1/4 cup of Mango cut into bit size pieces
  2. 1/4 cup of Kiwi cut into bit size pieces
  3. 1/4 cup of strawberries cut into bit size pieces
  4. 1/4 cup of apples juliened (cut into strings)
  5. 1/4 cup of blackberries
  6. 1/4 cup of raspberries
  7. 1/4 cup of blueberries
  8. Sheets of Puffed Pastry (or pastry shells)
  9. Powdered Sugar for dusting
Make the Pastry Cream
  1. Heat half-and-half, 6 T. sugar and salt in saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
  2. Whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 T. sugar and whisk until sugar has began to dissolve and mixture is creamy, about 15 seconds.
  3. Whisk in cornstarch until combined and mixture is pale yellow and thick, about 30 seconds.
  4. When half-and-half mixture reaches full simmer, gradually whisk into yolk mixture to temper.
  5. Return mixture to saucepan, scraping bowl with spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened and glossy, about 30 seconds.
  6. Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 3 hours or up to 48 hours.
Make the raspberry sauce
  1. Warm the jam in a small sauce pan on medium heat until it melts and bubbles softly
  2. Add the milk and stir until well combined
  3. Make the fresh whip creme
  4. In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
  5. Sprinkles granulated sugar over cream; beat until soft peaks return.
  6. Do not overbeat.
Make the desserts
  1. Chop all the fruit and mix together in a bowl
  2. Make the pastry according to box directions
  3. Drizzle the raspberry sauce on a large plate
  4. Place a pastry cup in the center
  5. Fill with the pastry cream
  6. Put a dollop of whip cream on top of the pastry cream
  7. Sprinkle the fresh fruit generously all over the plate
  8. Dust with powered sugar
Beta Nutrition
calories
2743
fat
130g
protein
26g
carbs
377g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/