Filo Basket Filled with Pear Cream

Preparation of the pear cream

1. Wash the pear, pat dry, peel, quarter, remove core and cut into small pieces. Chop the ginger.
2. Lightly caramelize sugar in a small saucepan. Add the pear pieces, ginger and lemon juice. Stew on high heat for about 3 minutes. Remove the pot from the oven. Fillet the orange, add it and puree everything.
3. Grate white chocolate. Soak the gelatine in cold water for 4 minutes, squeeze it out and stir in with the chocolate shavings. Mix the ingredients finely for approx. 1 minute.
4. Fold in the mascarpone and mix for 30 seconds. Chill the pear cream for at least 4 hours until it gels.

Preparation of the filo baskets

1. Preheat the oven to 160 degrees.
2. Cut the filo pastry (1 sheet) into 12 squares (10 by 10 cm.). Mix the sugar with a little cinnamon. Melt the butter.
3. Brush each dough square with butter and cinnamon sugar. Place 3 sheets on top of each other. Press the resulting 4 squares into 4 buttered muffin troughs and bake on the middle rack for about 8 minutes until golden brown. Take out and let cool.

completion

1. Before serving, fill the pear cream into a piping bag (10 mm diameter) and inject into the filo bowls.
2. Garnish with white chocolate shavings and possibly lemon balm leaves, silver pearls.

!!!

1. The pretty filo baskets are easy to prepare. Are they a delicious dessert, very popular with children, for special occasions and also for in between, extra tasty and a feast for the eyes of a special kind.
2. ~ ♥ ~ Have fun trying out and enjoying! ~ ♥ ~