Clementine and filo dessert
By Caroline , blog La Cuisine & Caro
Ingredients
- 1 pastry dough (or sheets of filo, or puff pastry)
- 1 2/3 cups liquid cream
- 2 tablespoons heavy cream
- 10 clementines
- 1/3 cup sugar
- 2 1/2 tbsp butter
- 2 eggs
- 2 tablespoons of cocoa
Details
Servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 10mins
Cost Budget Friendly
Preparation
Step 1
Cut the phyllo dough to the desired dimensions. Then brush evenly with melted butter. Cook in an oven preheated to 400 ° F for 10 minutes until golden. Leave to cool.
Step 2
Make a paste of clementines similar to Lemon Curd, simply replace the lemons with clementines.
Step 3
Whip the cream liquid, mixed with 2 good teaspoons of heavy cream, whipped until stiff. Divide the whipped cream into 2 equal portions.
Step 4
Gently mix the cocoa with the first portion of whipped cream. Then gently fold in the cooled clementine curd with the second whipped cream.
Step 5
Separate the filo sheets and alternate ingredients with filo sheets to create a three layer dessert. Whip cream with chocolate, whip cream with clementine curd and fresh clementines
Step 6
Garnish with powder sugar if you like.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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