- ½ pack of phillo pastry
- a small bunch of purple grapes
- 250 g fresh milk
- 20 g flour
- 40 g sweet gorgonzola
- 2 egg yolks
- 1 vanilla stick
- a pinch of salt
Shape phillo pastry in squares and place them on upside-down pastry paper cases. Brush with melted butter and sprinkle with icing sugar. Bake at 200° for several minutes while rinsing and cleaning grapes from seeds. Mix the vanilla stick in milk and bring to the boil.
In the meanwhile, beat egg yolks with sugar, then add flour and the pinch of salt. Combine with milk and mix carefully, then simmer for another 8 minutes. Take away from the stove to mix gorgonzola.
Let the mixture cool down. Whip Chantilly cream until stiff, then mix it to the custard. Serve crisp phillo pastry cocottes full of grapes topped with a spoonful of delicious Gorgonzola Chantilly cream
Suggested wine: Albana, Romagna