| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury1, Sainsbury’s |
12 |
servings |
INGREDIENTS
| 1/2 |
|
500 g pack fresh filo pastry |
| 25 |
g |
Butter; melted (1oz) |
| 142 |
ml |
Double cream; (5fl oz) |
| 150 |
g |
Deluxe dark chocolate |
| 50 |
g |
Icing sugar; sifted (2oz) |
| 1 |
tb |
Dark rum |
| 12 |
|
Flaked almonds; toasted |
INSTRUCTIONS
1. Preheat the oven to 180 C, 350F, Gas Mark 4.
2. Cut the filo pastry into 7cm (3 inch) squares. Brush each square
with melted butter, place 3 squares on top of each other at angles
and use to line a mini muffin tin, press down well to form a basket
shape. Bake blind for 10-15 minutes. Cool on a wire rack.
3. Lightly whip the cream and fold it into 125g (4oz) of the melted
chocolate, fold in the sifted icing sugar and rum. Chill until firm
enough to pipe.
4. Place the chocolate mixture into a piping bag with a large star
nozzle and pipe into the cooled filo baskets.
5. Top each with a flaked almond and drizzle with the remaining 25g
(1oz) of dark chocolate.
Converted by MC_Buster.
NOTES : A flaky dessert with the classic combination of chocolate and
rum.
Converted by MM_Buster v2.0l.
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