| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Food networ, Food8 |
4 |
servings |
INGREDIENTS
| 12 |
|
Circles of filo pastry |
| 100 |
ml |
Double cream; (3 1/2fl oz) |
| 7 |
ts |
Icing sugar |
| 100 |
ml |
Greek yoghurt; (3 1/2fl oz) |
| 200 |
g |
Mixed fresh summer berries; such as |
|
|
; raspberries, |
|
|
; blueberries, |
|
|
; strawberries, wild |
|
|
; strawberries and |
|
|
; blackberries (7oz) |
|
|
Extra berries and mint sprigs to decorate |
|
|
Strawberry coulis |
| 200 |
g |
Strawberries; halved (7oz) |
| 45 |
g |
Icing sugar; (1 1/2oz) |
| 1 |
ts |
Lemon juice |
INSTRUCTIONS
FOR STRAWBERRY COULIS
Preheat the oven to 200°C/400°F/gas mark 6.
Place the filo circles individually on greased baking sheets, brush lightly
with water and bake for 10-15 minutes until they are golden and lightly
puffed up. Leave to cool.
Whip the double cream with 6 tsp of the icing sugar until it forms soft
peaks, then stir in the yoghurt. Slice or quater strawberries, then
carefully fold all the berries into the cream mixture.
Place a filo disc on each serving plate and spoon a little of the fruit
mixture. Cover with another filo pastry disc, add more fruit and top with
third filo disc. Repeat to make 3 more desserts in the same way, then dust
the tops with the remaining icing sugar. Decorate with extra berries, if
wished, and a mint sprig and then pour a little coulis around each dessert.
Serve at once.
To make the coulis: Liquidise, pur.e and then pass through a fine sieve.
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