Filo baskets with mascarpone cream and berries
Published on 30 May 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
BASKETS
Filo pastry
Butter
MASCARPONE CREAM
500 g mascarpone
4 eggs
80 g sugar
1 lemon, zest only
DECORATION
Blackberries, blueberries, raspberries, strawberries
Icing sugar
I prepare mascarpone cream.
I separate yolks and whites and whisk yolks and sugar in a mixer or with electric beaters.and start whisking.
Once thick and fluffy, I add grated lemon zest.
I whisk in mascarpone.
I whisk whites separately.
I vigorously mix a little into mascarpone to soften.
I gently fold in the rest upwards from the bottom.
Once even, I cover cream in a bowl and refrigerate. until needed.
I prepare filo baskets; it is usually sold in sheets. I melt butter.
I cut large sheets into squares about 10 x 10, depending on desired size.
I brush each with melted butter.
I put in buttered moulds, including disposable aluminium ones.
I butter two more sheets and insert with staggered points.flattening centres and shaping points.
I prepare all; I made 12.
I bake at 180°C for about 10 minutes until coloured and crisp.
I cool and very carefully remove from moulds, as they are delicate.
I wash and gently dry berries.
I pipe cream into baskets just before serving to retain crispness.
I garnish with berries, mint and icing sugar. Delicate and fresh, also good with other fruits.
BASKETS
Filo pastry
Butter
MASCARPONE CREAM
500 g mascarpone
4 eggs
80 g sugar
1 lemon, zest only
DECORATION
Blackberries, blueberries, raspberries, strawberries
Icing sugar
I prepare mascarpone cream.
I separate yolks and whites and whisk yolks and sugar in a mixer or with electric beaters.and start whisking.
Once thick and fluffy, I add grated lemon zest.
I whisk in mascarpone.
I whisk whites separately.
I vigorously mix a little into mascarpone to soften.
I gently fold in the rest upwards from the bottom.
Once even, I cover cream in a bowl and refrigerate. until needed.
I prepare filo baskets; it is usually sold in sheets. I melt butter.
I cut large sheets into squares about 10 x 10, depending on desired size.
I brush each with melted butter.
I put in buttered moulds, including disposable aluminium ones.
I butter two more sheets and insert with staggered points.flattening centres and shaping points.
I prepare all; I made 12.
I bake at 180°C for about 10 minutes until coloured and crisp.
I cool and very carefully remove from moulds, as they are delicate.
I wash and gently dry berries.
I pipe cream into baskets just before serving to retain crispness.
I garnish with berries, mint and icing sugar. Delicate and fresh, also good with other fruits.
Original source: https://incucinaconlilly.com/2015/05/30/cestini-di-pasta-fillo-con-crema-al-mascarpone-e-frutti-di-bosco/
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