| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Food networ, Food8 |
4 |
Servings |
INGREDIENTS
| 12 |
|
Circles of filo pastry |
| 100 |
|
Double cream, 3 1/2fl oz |
| 7 |
t |
Icing sugar |
| 100 |
|
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 |
t |
Lemon juice |
INSTRUCTIONS
Preheat the oven to 200øC/400øF/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, pure and then pass through a fine sieve. Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”