Raspberry puffs with goat cheese mousse and thyme

1) Preheat the oven to 220C/Gas 7. Unfold the pastry sheet and cut along the fold line to make 3 strips, trimming rough edges. Cut each strip in half crosswise. Place the pastry rectangles on an ungreased baking sheet and bake until golden brown, 12 to 14 minutes. Transfer the pastry to a rack and cool for 8 to 10 minutes. Cut horizontally into 2 layers.

2) While the pastry bakes, in a medium bowl whisk the goat cheese, 50g of the icing sugar, the vanilla and salt until blended. Using an electric mixer, beat the cream in another medium bowl until peaks form; fold into the cheese mixture. Chill for 10 to 15 minutes.

3) Heat the jam in a medium microwave-safe bowl until just melted (about 10 seconds). Add the raspberries and toss to coat them in jam.

4) Just before serving, put the bottom halves of the pastry on plates; top with the cheese mixture and raspberries. Sprinkle with minced thyme, cover with the top half of the pastry, and dust with the remaining icing sugar. Garnish with thyme sprigs.

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