Phyllo filled with Chocolate Lava and a Wild berry poached Pear
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| Wild Berry Sugar Syrup | ||
| 500.00 | g | Sugar |
| 500.00 | ml | Water |
| 250.00 | ml | CARTE D’OR Wild Berry Sauce |
| 6.00 | pc | Pear, Peeled and Deseeded |
| Carte d or Choclate Lava Cake Mix: | ||
| 800.00 | g | CARTE D’OR Chocolate Lava Cake mix powder |
| 300.00 | ml | Milk full cream |
| Phyllo Pastry Cut into Squares 1/2 roll | ||
| 50.00 | g | MARVELLO Full Fat Margerine melted |
Preparation
1.Wild berry sugar Syrup: Bring the sugar, water and wild berry sauce to the boil.
2.Add the pears with stems intact into the boiling sugar mixture and poach the pears for 10 to 15 minutes. Do not over cook the pears.
3.Once the pears are cooked remove from the syrup and allow too cool. Cut the pears in half and cut out the cores of the pears. Work gently with the pears and try to keep the stems intact.
4.Allow the sugar syrup to reduce and thicken on a medium heat for 15 minutes. Remove from the heat and set aside.
5.Carte d or Chocolate lava cake mix: Make the chocolate lava cake mix as per the instruction on the container.
6.Take a muffin pan and line with three sheets which have been cut out into squares, lightly brushed with marvello.
7.Spoon the lava mixture into the Phyllo baskets and place the half pear in the centre.
8.Place in a preheated oven at 180 degrees Celsius for 15 minutes.
9.Remove from the oven and serve hot or cold with the wild berry sugar syrup as garnish.
