- 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
Desserts
DIFFICULTY
Ingredients
Preparation
- 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
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DIFFICULTY
20 min