Phyllo Fruit Cups with Orange White Chocolate Cream

Ingredients

1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) water

Orange White Chocolate Cream:

1 egg
1 egg yolk
1/4 cup (50 mL) granulated sugar
1 tsp (5 mL) grated lemon rind
3 tbsp (50 mL) lemon juice
1 tsp (5 mL) grated orange rind
2 tbsp (25 mL) orange juice
2 oz (60 g) white chocolate, chopped
1/3 cup (75 mL) whipping cream

Phyllo Cups

4 sheets phyllo pastry
3 tbsp (50 mL) butter, melted
3 tbsp (50 mL) granulated sugar
3 oz (90 g) bittersweet chocolate, melted

Topping

1/3 cup (75 mL) apricot jam
1 tbsp (15 mL) water
2 kiwifruit, peeled and thinly sliced
1 cup (250 mL) sliced strawberries

Directions

In sauce pan, bring sugar and water to boil over medium heat; boil for 2 minutes. Let sugar syrup cool. (Make-ahead: Cover and refrigerate for up to 3 days.)

Orange white chocolate cream: In top of double boiler over simmering water, whisk together egg, egg yolk, sugar, lemon rind and juice, and orange rind and juice; cook, whisking frequently, for 10 minutes or until translucent and consistency of pudding. Remove from heat; whisk in white chocolate until melted. Place plastic wrap directly on surface; refrigerate for about 1 hour or until chilled. In bowl, whip cream; fold into orange mixture. Refrigerate for 1 hour or for up to 24 hours.

Phyllo cups:

Meanwhile, place 1 sheet of phyllo on work surface, keeping remainder covered to prevent drying out. Cut in half lengthwise; cut into thirds crosswise to make 6 squares. Brush 1 of the squares with butter. Top with another square, turning slightly so edges do not align; brush with butter. Repeat with third square. Brush lightly with sugar syrup.
Gently fit into greased muffin cup, pressing against side and bottom. Repeat with remaining squares, staggering placement in cups so they are not beside one another. Repeat with remaining phyllo.

Bake in centre of 400°F (200°C) oven for 8 minutes or until golden and crisp. Sprinkle sugar over edges. Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely on rack. Brush inside of each with chocolate; let stand for 15 minutes or until set. (Make-ahead: Cover lightly and store at room temperature for up to 8 hours.) Divide orange white chocolate cream among chocolate-lined cups.

Topping:

In saucepan, bring jam and water to boil; immediately strain and let cool. Arrange kiwifruit and strawberries over filling. Brush jam over fruit; let set before serving.

Makes: 8 servings

Preparation: 20 to 30 minutes

Cooking: 20 minutes

Nutrients per serving:

Calories: 337
Protein: 4 g
Carbohydrate: 47 g
Fat: 17 g