Little Tulips Of A Chilled Aromatic Plum And Rosemary Yog

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180°c/350°f/Gas Mark 5. Brush the outside of
four little pudding tins or small ramekins with half of the melted
butter and place upside down on a baking sheet, cut each sheet of  filo
pastry into two 6 inch squares. Brush each pastry sheet with the
remaining butter. Place a square of pastry over the prepared tin.
Place another square at a right angle to the first. Repeat with the
remaining tins. (It is important at this stage to make the top of the
pastry as flat as possible as this will become the bottom). Put the
pastry into the preheated oven and bake for 15 minutes, cool  slightly.
Take the pastry cases off the tins or ramekins and place on  a baking
sheet. Return to the oven for 5 minutes. Place on a cooling  rack and
leave to cool. Put the plums, red wine, water and sugar in a  saucepan
with the rosemary. Bring to the boil then simmer for 3  minutes, long
enough to soften the plums without losing their shape.  Drain the plums
and put half of them into a food processor (reserve  the rest), for one
minute or until thick and chunky. Return the juice  to the saucepan.
Boil for 5 - 8 minutes until syrupy. Reduce to 1/4  pint. Allow to
cool, strain, chill and put to one side. Mix together  the mascarpone
and Greek yoghurt and fold in the chopped processed  plums. Pour the
mixture into a shallow container, cover the surface  with clingfilm.
Chill for at least 2 hours. To serve, scoop the  yoghurt plum mixture
into the pastry cases, drizzle with the syrup  and top with reserved
plums and crushed Amaretti biscuits  Converted by MC_Buster.  NOTES :
Chef - Amanda Grant  Converted by MM_Buster v2.0l.

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