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1/3 pkg (1/3 pkg) phyllo dough, thawed | | - |
1/4 cup (50 mL) Northumberland butter, melted | | - |
1 tbsp (15 mL) sugar | | - |
| | - |
Filling: | | - |
1/3 cup (75 mL) water | | - |
1/3 cup (75 mL) dried cranberries | | - |
4 (1 oz/30 g) squares white chocolate | | - |
1 1/2 cups (375 mL) Northumberland Whipping Cream 35%, divided | | - |
1 tsp (5 mL) grated orange peel | | - |
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Cranberry Coulis: | | - |
2 cups (500 mL) fresh or frozen cranberries | | - |
1/2 cup (125 mL) sugar | | - |
2/3 cup (150 mL) water | | - |
2 oranges, in segments |
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Preheat oven to 350ﾰ F (180ﾰ C).
Slice phyllo into 1/2" ribbons. In large bowl, gently toss phyllo with your hands to separate ribbon layers.
Melt butter and sugar, stirring until sugar dissolves. Drizzle 1 tbsp (15 mL) butter mixture over phyllo and toss gently. Repeat.
On 2 buttered cookie sheets, divide phyllo evenly into 18 loose piles. Shape each into round nests, 31/2" across. Drizzle with remaining butter mixture. Bake 10 min until golden and crisp. Cool.
Filling:
In small saucepan, bring water and dried cranberries to a boil. Cool and drain. Meanwhile, melt chocolate with 1/4 cup (50 mL) Cream in microwave until smooth. Stir in orange peel. Cool. Beat remaining Cream to soft peaks and gently fold chocolate into whipped cream. Stir in dried cranberries. Cover and chill.
Cranberry coulis:
In small saucepan bring fresh cranberries, sugar and water to boil. Cover and simmer 10 min. Strain through sieve. Cool.
To serve:
Spoon coulis onto dessert plate. Top with phyllo nests and a spoonful of chocolate filling. Repeat. Top with third phyllo nests. Garnish with oranges.
Nutritional information:
Per 1 of 6 servings
Energy: 581 Calories
Protein: 5 g
Carbohydrates: 59 g
Fat: 37 g
Fibre: 2 g
Sodium: 257 mg |
