Serves: 6
Total Calories: 737
Bake patty shells according to package directions. Remove center of top and soft pastry underneath. Cool on a wire rack for 10 to 15 minutes.
Meanwhile, place unopened package of raspberries in a large bowl of hot tap water until berries are no longer icy, turning bag several times.
Meanwhile, in an 8-inch non-stick skillet over medium heat, melt margarine. Add almonds and brown sugar. Stir for 4 minutes or until almonds are golden and foam subsides. Spread in a jelly roll pan to cool. Break apart and set aside.
While almonds are cooling, in a small mixer bowl at medium speed, beat cream, 1/4 cup sugar and vanilla until very stiff. Refrigerate until ready to assemble desserts.
In a small saucepan over low heat, melt marmalade. Cool slightly.
To assemble each dessert, remove raspberries from bag and drain sprinkle with 2 tablespoons sugar. Place each patty shell on an individual dessert plate. Spoon whipped cream into a large decorating bag fitted with a large star tube. Pipe a small mound of cream in center of each patty shell. Top with one-sixth of the raspberries. Drizzle about 1 tablespoon of the marmalade around berries. Pipe cream swirls around base of shell. Sprinkle almonds around swirls. Repeat to make remaining desserts.
This Raspberry Crowns recipe is from the Light And Luscious Desserts Cookbook. Download this Cookbook today.
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