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1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400F.
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2
Roll out 1 pastry sheet on lightly floured surface to 15x12-inch rectangle.
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3
Using small sharp knife and long ruler, trim sheet to 13x10-inch rectangle.
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4
Cut in half lengthwise, forming two 13x5-inch rectangles.
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5
Pierce rectangles all over with fork; transfer to 1 ungreased baking sheet.
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6
Repeat with remaining pastry sheet, transferring to another ungreased baking sheet.
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7
Brush rectangles with melted butter; sprinkle each with 1 1/2 teaspoons sugar.
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8
Bake pastries 8 minutes.
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9
Reverse position of baking sheets and bake until pastries are golden, about 8 minutes longer.
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10
Cool pastries on sheets.
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11
Pour 3 tablespoons water into ramekin or custard cup.
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12
Sprinkle with gelatin; let soften while preparing caramel sauce.
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13
Combine sugar, corn syrup and 3/4 cup water in heavy large saucepan.
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14
Stir over medium-low heat until sugar dissolves, frequently brushing down sides of pan with wet pastry brush.
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15
Increase heat; boil without stirring until syrup turns deep golden brown, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
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16
Remove from heat.
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17
Add 1 3/4 cups cream and butter (caramel will bubble up vigorously).
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18
Return to low heat; stir until any bits of caramel dissolve.
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19
Pour 1 1/2 cups caramel sauce into glass measuring cup; set aside pan of caramel sauce.
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20
Place ramekin with gelatin mixture in small skillet of simmering water.
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21
Stir until gelatin dissolves and mixture is clear, about 1 minute.
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22
Mix gelatin into measured 1 1/2 cups hot caramel; cool just to room temperature, stirring occasionally.
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23
Beat chilled whipping cream in large bowl to medium-firm peaks (do not overbeat).
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24
Gradually pour cooled caramel-gelatin mixture over cream, folding constantly but gently.
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25
Chill mousse 15 minutes.
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26
Arrange 3 pastry rectangles on large clean baking sheet; drizzle each with 2 tablespoons caramel from pan.
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27
Spread 1 cup mousse evenly over each rectangle.
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28
Chill until mousse begins to set, about 1 hour.
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29
Reserve plain pastry rectangle.
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30
Place 1 pastry layer with mousse on small baking sheet or board.
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31
Top with second layer, third layer, then plain pastry, aligning layers.
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32
Press assembled pastry lightly so that layers will adhere.
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33
Cover; chill at least 8 hours and up to 1 day.
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34
Cover and chill remaining caramel sauce in pan.
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35
Using serrated knife, cut pastry crosswise into 6 pieces.
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36
Dust napoleons with powdered sugar.
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37
Transfer to plates.
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38
Rewarm sauce over low heat just until pourable; drizzle sauce onto each plate.
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39
Garnish with berries.
