Blackcurrant Filo Flowers
|Filo pastry||8 Ounce (250 Gram)|
|Blackcurrants||8 Ounce (250 Gram)|
|Apples||2 , peeled and chopped|
|Liquid honey||3 Tablespoon|
|Whipping cream||8 Fluid Ounce, whipped (250 Milliliter)|
|Pure apple juice||2 Tablespoon|
|Creme de cassis||2 Tablespoon|
|Blackcurrant/Mint leaves||4 (To Decorate)|
1. Cut the filo pastry into twenty-four 10 cm (4 inch) squares. Grease the outside of 8 inverted dariole moulds.
2. Drape 3 squares of filo pastry over each mould, so that the corners are separate and resemble flower petals.
3. Place on a baking sheet and bake in a preheated oven, 190°C/375°F, for 6-8 minutes, until golden brown; make sure they do not overcook.
4. Leave to cool, then lift off the mould and turn up the right way.
5. Place the blackcurrants, apples and honey in a pan, cover and bring to the boil, then simmer gently for 10-15 minutes, until softened.
6. Cool slightly, then puree in a food processor or blender. Rub through a nylon sieve and leave until cold.
7. Fold half of the puree into the cream and divide the mixture between the filo flowers.