Raspberry Ice Cream Napoleon
ready in 40 min.
Preheat oven to 425ºF / 220ºC. Line a baking sheet with parchment paper.
On a lightly floured work surface, gently roll out the thawed puff pastry and cut into 4 equal rectangles. Place on prepared baking sheet and bake for about 15 minutes, or until golden brown. Let cool and cut each pastry in half lengthwise.
Meanwhile, in a medium saucepan set over medium-high heat, combine raspberries, lemon juice, sugar, and 1/2 cup water, Bring to a boil, stirring constantly. Process raspberries through a fine mesh strainer or a sieve. Return raspberries to the pan; dissolve the cornstarch in 1 to 2 teaspoons water and add to the berries. Bring berry mixture to second boil, stirring frequently. Let cool.
Place two scoops of ice cream on the bottom half of the puff pastry. Drizzle with cooled raspberry sauce, cover with remain pastry half. Dust with confectioners' sugar and serve.