Ingredients

• 8 ounces cream cheese
• room temperature
• 1/2 cup Monin Monin Wildberry Purée
• 3/4 cup powdered sugar
• divided
• 1 teaspoon pure vanilla extract
• 1 teaspoon powdered gelatin
• unflavored
• 1 to 2 tablespoons cold water
• 2/3 cup whipping cream
• chilled
• 1 sheet frozen puff pastry
• thawed (half of
• 17.3 - ounce package)
• 3 1/2 pint containers fresh berries
• (mixed varieties)
• fresh mint sprigs (garnish)

Glass: Culinary

Glass Size: 16.0.

Instructions

1. Preheat oven to 375°F.
2. In a medium mixing bowl, use an electric mixer to beat cream cheese, Monin Wildberry Purée, 1/2 cup powdered sugar, and vanilla extract until fluffy. Set aside.
3. Sprinkle 1 teaspoon of gelatin over 2 tablespoons of cold water. Let the mixture sit for 5 minutes, allowing gelatin to absorb the water.
4. Microwave the gelatin mixture for 5 to 10 seconds on full power. Allow the mixture to cool slightly to room temperature, remaining in liquid form (avoid allowing mixture to become cold/firm).
5. In a separate medium bowl, beat the whipping cream with an electric mixer until it is barely stiff.
6. Add the cooled gelatin to the cream in a steady stream, while continuously mixing.
7. Whip until soft peaks are formed.
8. Fold whipped cream into cream cheese mixture in 3 additions; cover mousse and refrigerate.
9. Roll out pastry sheet on lightly floured surface to approximately a 14x10 1/2-inch rectangle.
10. Cut sheet into twelve 3 1/2-inch squares.
11. Pierce squares all over with fork. Sift 1/4 cup powdered sugar over squares.
12. Place squares on ungreased baking sheet and bake for 12 minutes.
13. Using metal spatula, flatten squares and continue baking until crisp and brown, about 5 minutes longer.
14. Cool pastry squares on sheet. Place 6 pastry squares on work surface. Spread each with 1/4 cup prepared mousse.
15. Top with 6 to 8 berries.
16. Cover with remaining pastry squares. Dust napoleons with remaining 1/4 cup powdered sugar.
17. Top each with berry and mint sprig if desired.