| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Ready, Steady, Cook |
1 |
servings |
INGREDIENTS
| 1 |
|
100 gram pac Brazil nuts |
| 4 |
tb |
And 2 tsps clear honey |
| 1 |
ts |
Cocoa powder |
|
|
Melted butter for brushing filo |
| 12 |
|
Sheets fresh filo pastry |
|
|
Icing sugar for dusting |
| 4 |
sl |
Orange |
| 1 |
|
Lime; Zest of |
| 3 |
|
Figs; 1 chopped |
| 15 |
g |
Butter |
| 4 |
tb |
Demerara sugar |
| 1 |
|
Banana; peeled and sliced |
| 125 |
g |
Blueberries |
| 1 |
|
250 gram tub fromage frais |
| 1 |
ts |
Coffee granules |
| 1 |
tb |
Chopped fresh mint |
|
|
Miniature bottle of Baileys |
|
|
Mint sprigs to decorate |
INSTRUCTIONS
Preheat oven to 200c/400f/Gas 6.
1 Heat a small frying pan and dry fry the brazil nuts until golden.
Put in a bowl and mix with 1 tbsp honey and the cocoa powder.
2 Butter two filo sheets and dust with icing sugar. Place over the
top of a 4" tin Yorkshire pudding tray. Cut off the excess pastry
round each case and mould into the individual tins.
3 Fill one with orange slices sprinkled with half the lime zest, one
with the chopped fig sprinkled with half the lime zest and two with
the nuts.
4 Bake the cases in the oven until the pastry is golden. Meanwhile,
melt the butter in a small saucepan, add 1 tbsp honey and the
demerara sugar and serve some with the filo tartlets dusted with
icing sugar.
5 Individually scrunch four sheets of filo pastry sheets and place on
a baking tray. Brush with melted butter, dust with icing sugar and
bake for 2-3 minutes or until golden.
6 Layer up four buttered sheets of filo on a non-stick baking tray or
lightly oiled tray. Dust with icing sugar and pour on 1 tbsp honey.
Prick all over. Bake for three minutes or until golden.
7 When cool, layer with the banana slices and two thirds of the blue-
berries. Decorate with the scrunched tops of the filo and serve with
the remaining toffee sauce.
8 Cut a 2cm/1" deep cross in the top of two figs. Put 1 heaped tsp
fromage frais in each of the cuts with 1 tsp honey. Wrap in a double
layer of buttered filo.
9 Scrunch the top together and leave to set in the fridge. Bake in
the oven for 4-5 minutes and decorate with mint.
10 Put the remaining fromage frais in a bowl and stir through 1 tbsp
honey, the coffee granules and the chopped mint.
11 Place a quarter of the blueberries in the base of a sundae dish
and top with the coffee cream mix. Sprinkle with a few blueberries
and top with the Bailey's.
Converted by MC_Buster.
NOTES : Chef - Antony Worrall-Thompson
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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