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Receta Phyllo Cups With Chocolate Mousse And Fresh Fruit
by Global Cookbook

Phyllo Cups With Chocolate Mousse And Fresh Fruit
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Ingredientes

  • 9 x fresh phyllo pastry sheets, 17" by 13" ea
  •     (or possibly frzn phyllo sheets thawed)
  • 10 Tbsp. unsalted butter - (1 1/4 sticks) melted
  • 8 Tbsp. sugar - (about)
  • 8 Tbsp. finely-minced toasted hazelnuts - (about)
  • 4 lrg Large eggs separated
  • 1/2 c. sugar
  • 1/4 c. unsalted butter - (1/2 stick) cut 1/2" pcs
  • 1/4 c. water
  • 1 tsp instant espresso pwdr
  • 8 ounce bittersweet or possibly semisweet chocolate minced
  •     (don't use unsweetened)
  • 1 1/2 pt fresh raspberries
  • 2 x ripe pears peeled, diced

Direcciones

  1. For Phyllo C.: Preheat oven to 375 degrees. Generously butter every other c. in 12-c. muffin pan.
  2. Stack phyllo sheets and halve crosswise, forming eighteen 8 1/2- by 13-inch rectangles. Place 1 phyllo rectangle on work surface; cover remaining phyllo with plastic wrap and damp cloth to prevent drying. Brush rectangle with melted butter; sprinkle with 1/2 Tbsp. sugar and 1/2 Tbsp. hazelnuts. Place second phyllo rectangle atop first; brush with butter and sprinkle with 1/2 Tbsp. sugar and 1/2 Tbsp. hazelnuts. Repeat 3 more times; top with 1 more rectangle and brush with butter, making stack of 6 rectangles. Using small sharp knife and 6-inch-diameter plate as guide, cut out two 6-inch round stacks. Press each stack into 1 buttered muffin c.. Repeat procedure 2 more times, making 4 more phyllo c. (6 total).
  3. Bake phyllo c. till golden brown and crisp, about 10 min. Immediately lift phyllo c. from pan, twisting carefully to loosen; place on rack. Cold completely. (Can be made 2 days ahead. Store airtight at room temperature.)
  4. For Mousse: Whisk egg yolks, 1/4 c. sugar, butter, 1/4 c. water, and espresso pwdr in large metal bowl to blend. Set bowl over saucepan of simmering water (don't let bowl touch water); whisk constantly till thermometer inserted into mix registers 160 degrees, about 3 min. Add in chocolate and whisk till melted and smooth. Turn off heat; leave bowl over water.
  5. Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add in remaining 1/4 c. sugar, beating till stiff and glossy. Remove chocolate from over water. Fold 1/3 of beaten whites into hot chocolate mix to lighten. Mix in remaining whites. Cover and refrigeratetill set, at least 3 hrs or possibly overnight.
  6. Fill phyllo c. with mousse (reserve remaining mousse for another use). Top with raspberries and diced pears and serve.
  7. This recipe yields 6 servings.