Baricelli Beggars Purse With Fresh Berries On A Cr... |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Baricelli Beggar's Purse with Fresh Berries on a Creme Anglaise Ingredients:
* 2 pints fresh red raspberries |
* 2 pints fresh strawberries |
* 12 sheets of phyllo pastry (cut in half) |
* 1 cup sugar |
* 1 cup unsalted butter, melted |
creme anglaise ingrediants |
* 1/2 cup sugar. |
* 1 pint milk. |
* together in a sauce pan; scald milk and sugar. |
* 8 egg yolks. |
* 1/2 cup sugar. |
* in mixing bowl whisk together sugar and egg yolks. |
Directions:
1. 1. Cut strawberries into slices and mix with raspberries.
2. 2. Use 4 phyllo sheets for each purse.
3. 3. Butter one sheet at a time with pastry brush.
4. 4. Place each sheet on top of the other rotating top corners as follows :1st sheet 9 & 3 o'clock; 2nd sheet 8 & 2 o'clock; 3rd sheet 4 & 11 o'clock; 4th sheet 12 & 6 o'clock
5. 5. Drop a scoop of berries in center of phyllo and top with 2 tbsp of sugar.
6. 6. Gather phyllo and lightly pinch to form a purse.
7. 7. Place on a cookie sheet. When 6 purses have been completed bake in oven at 375 till brown (approx. 10-15 minutes)
8. 8. Serve on creme anglaise and garnish with berries and whipped cream.
9. Creme Anglaise Ingrediants:
10. 1. Whisk in hot milk mixture to egg yolk mixture.
11. 2. Pour all back into sauce pan and simmer over moderate hit, stirring continuously with rubber spatular until desired thickness, approx. 10 minutes.
12. 3. As it starts to thicken, remove immediately and pour through strainer into a chilled bowl placed in ice.
13. 4. Stir in 1/2 tbsp vanilla and keep chilled until ready to serve. Ladle onto dessert plates for Beggar's Purse and berries.
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