Cranberry Slices

For the cranberry slices, line a baking sheet with baking paper and wet the paper with water. Roll out the defrosted puff pastry and cut lengthwise into three strips of equal width.

Place the pastry strips on the baking sheet and bake in the preheated oven at 220°C for about 10 minutes. Then bake again at 200°C for about 5 minutes and let cool.

For the cream, sort out the cranberries, wash and drain. Boil down rum and granulated sugar for 5 minutes until syrupy. Add cranberries and simmer for about 10 minutes, stirring constantly. Remove from heat and let cool.

Soak the gelatine in cold water, squeeze out well, dissolve as directed and stir in. Whip the whipped cream with vanilla sugar until stiff and fold in gradually. Place a puff pastry strip on a cake plate.

Form a rim from aluminum foil and place it around the pastry strip. Spread half the amount of cranberry cream on the puff pastry and smooth it down. Place second pastry strip on top, spread remaining cranberry cream on top, smooth and cover with last pastry strip. Refrigerate for 3 hours.

Sprinkle the cranberry slices with powdered sugar and cut into pieces.

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