Strawberry Mousse in Phyllo Cups

2 hours and 30 minutes, 8 servings

Ingredients

  • 8 sheets phyllo pastry
  • 1/4 cup (50 mL) butter, melted

STRAWBERRY MOUSSE

  • 1 tbsp (15 mL) unflavoured gelatin
  • 1/4 cup (50 mL) hot water
  • 2.5 cups (625 mL) BC Strawberries, washed and hulled
  • 3/4 cup (175 mL) sugar
  • 1/4 cup (50 mL) orange juice
  • 1/2 cup (125 mL) mascarpone cheese, at room temperature

1 cups (500 mL) whipping cream

Description

  1. Cut each phyllo sheet into six equal pieces. Layer 6 squares of phyllo into greased muffin cups, brushing each layer with butter. Place corners of phyllo squares crosswise over the first square to create a petal effect.
  2. Bake at 400 F (200 C) for 6 minutes or until golden. Let cool on a baking rack. Cups can be stored in airtight container up to 2 days.

* keep phyllo covered with a damp tea towel; remove one sheet at a time

Strawberry Mousse

  1. In small bowl combine gelatin and water, stir until completely dissolved.
  2. In blender, combine strawberries, sugar and orange juice, puree until smooth. Pour gelatin into strawberry mixture and blend. Whip together mascarpone cheese and whipping cream until thick. Fold strawberry mixture to cream mixture until well combined.
  3. Fill phyllo cups with mousse, chill for 2 hours before serving. Garnish with whole strawberries and serve immediately.