Vanilla Ice Cream and Fruit Compote Napoleon with Sweet Apricot Sauce
1 Sheet of Puff Pastry, cut into 4" x 4" squares
2 Egg Yolks, mixed together with a pinch of Sugar
1/2 Gallon Dreyer’s Vanilla Ice Cream, softened
1/2 Cup Blueberries
1/2 Cup Boysenberries
3 Tbsp Sugar
1 Cup Nando's Sweet Apricot Cooking Sauce
4 Tbsp Sugar
1/2 Cup Whipping Cream
1/2 Tspn Vanilla Extract
2 Tbsp Powdered Sugar
4 Each Mint Sprigs
Powdered Sugar, for dusting
Puff Pastry bases:
Place each pastry square on a nonstick baking sheet and lightly poke each one 3 to 4 times with a fork. Brush each pastry square with the egg wash then bake the puff pastry in a 350 F preheated oven until golden brown, about 20-25 minutes. Set aside to cool.
Combine the blueberries, boysenberries, and sugar in a saucepan and bring to a low simmer. Allow the mixture to simmer for 5 minutes then remove from the heat and cool.
Combine all ingredients in a saucepan and bring to a low simmer. Allow the mixture to simmer for 5 minutes then remove from the heat and cool. Combine the whipping cream, vanilla, and powdered sugar in a chilled bowl and whisk the mixture with a whisk until it holds soft peaks.
Place a cooked puff pastry square on a plate then add a scoop of ice cream. Place a spoonful of berry compote over the ice cream then top with another pastry square. Dust the entire dessert with powdered sugar then drizzle the apricot sauce over the top of the dessert and around the edge of the plate. Top the dessert with a dollop of whipped cream and garnish with a mint sprig.