Raspberry Puffs with Goat Cheese Mousse and Thyme

• 1 sheet puff pastry (from a 17.25-ounce package), thawed
• 6 ounces mild, creamy goat cheese (recommended: Chavrie brand)
• 8 tablespoons powdered sugar, divided
• 1 teaspoon vanilla extract
• Pinch salt
• 1 cup chilled whipping cream
• 1/4 cup seedless raspberry jam or preserves
• 3 cups fresh raspberries
• 1 1/2 tablespoons minced fresh thyme leaves, plus 6 thyme sprigs, for garnish, optional

1. Preheat oven to 425 degrees F. Unfold pastry sheet; cut along fold line to make 3 strips, trimming rough edges.
2. Cut each strip in half crosswise.
3. Place pastry rectangles on an ungreased baking sheet and bake until golden brown, 12 to 14 minutes.
4. Transfer pastry to a rack and cool (about 8 to 10 minutes), then cut horizontally into 2 layers.
5. While pastry bakes, in a medium bowl whisk the goat cheese, 6 tablespoons powdered sugar, vanilla, and salt until blended.
6. Using electric mixer, beat whipping cream in another medium bowl until peaks form; fold into cheese mixture.
7. Chill 10 to 15 minutes.
8. Heat the jam in a medium microwave-safe bowl until just melted (about 10 seconds).
9. Add berries.
10. Toss to coat.
11. Just before serving, put bottom halves of pastry on plates; top with mousse and raspberries.
12. Sprinkle with minced thyme, cover with top half of pastry, and dust with powdered sugar.
13. Garnish with thyme sprigs.
14. A viewer, who may not be a professional cook, provided this recipe.
15. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

pastry, goat cheese, powdered sugar, vanilla, salt, chilled whipping cream, seedless raspberry, fresh raspberries, thyme

Taken from www.foodnetwork.com/recipes/raspberry-puffs-with-goat-cheese-mousse-and-thyme-recipe.html (may not work)