| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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