Intelligent Wedding Favors

That

days have been rich. I love summer especially in the evenings where you can put on the terrace, good music and a book. Or a sip rich with good friends or best spoiled with the family.

As is so hot, it's best to end a meal with a rich salad of red fruits, which are not only fresh but also have few calories. Of course I wanted to make this dessert more elegant (to a meal with clients in my husband) and served in a phyllo basket. This idea had been in a magazine of which I do not remember, and there was the idea in my mind searched for the right time.

This dessert they can serve with vanilla ice cream or yogurt and white chocolate (recipe I saw on the channel prepared gourmet Narda Lepes)

CRISPY RED FRUIT BASKETS

6 people

· 1 package phyllo dough (which contains at least 6 sheets)

· 250 gr melted butter

· ; toasted almonds 100 gr

· 100 gr granulated sugar

· ½ teaspoon ground ginger

· 1 teaspoon cinnamon

· ; 250 gr Frutilla laminadas

· 200 gr moras

· 200 gr frambuesas

· 200 g blueberries

· ½ cup simple syrup (see note below)

· ¼ cup chopped mint

· 1 tablespoon lemon zest

Preheat oven to 200C.

butter 6 to soufflé molds (I used a larger muffins, which were silicone and do not put butter)

Process the almonds with the sugar, ginger and cinnamon, until it a ground mix well. Book.

Brush phyllo sheet with melted butter, then sprinkle with sugar mixture and almonds. Cover with another sheet of dough, brush again with butter and sprinkle with the sugar mixture with almonds. Repeat once more to have 3 leaves (the latter will only butter). Cut 3 squares a little larger mold (the leftovers and serve cookies baked crisp). Then put the dough in the pan.

Repeat this procedure to form another 3 baskets. Bake until golden and crisp, about 15 to 20 minutes. Cool and reserve until serving.

For the salad of red fruits, collect all the fruit with syrup, mint and lemon zest. At serving time, fill the baskets with fruit salad, served with ice cream or yogurt and white chocolate.

YOGURT CREAM AND WHITE CHOCOLATE

· 200 grams of white chocolate

· 300 g natural yogurt

· ; Zest of ½ orange

· 1 teaspoon vanilla

Melt white chocolate in double boiler or in microwave on low power in intervals of 40 seconds (be careful because white chocolate is easier to burn).

Gather little by little yogurt with white chocolate to be blended. Finally add the orange zest and vanilla. Refrigerate until serving.

Note: To make simple syrup, you have to cook the same amount of sugar water, over medium high heat until the sugar melts and mixture thickens slightly. For this dessert I started to cook a piece of ginger (about 2 cm) then retired when mixed with fruit syrup.