Ingredients
Makes 6
For the Fillo bases
8 sheets of Antoniou Fillo Pastry
50g butter, melted
100g caster sugar
For the Pana Cotta
2 and 1/4 tsp powdered gelatin
45ml cold water
500ml pouring cream
50g caster sugar
2 tsp of good quality vanilla extract
Fresh berries or pomegranate arils for garnish
Method
For the Fillo bases
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 190 degrees Celsius and line a baking tray with baking paper.
Lay a sheet of Filo Pastry onto your bench with the longer side facing you and brush liberally with butter. Sprinkle 2 teaspoons of sugar over the Pastry and repeat with the remaining Fillo and sugar until you have a stack of eight sheets. Fold the fillo stack in half and brush with butter - this should measure approximately 21cms x 27cms. Place in the fridge for ten minutes to allow the butter to solidify.
Using an 8cm cookie cutter, cut out 6 circles. Transfer to a baking tray and cook for 12 minutes, or until golden. Allow the discs to cool completely.
For the Pana Cotta
Combine the gelatine and water in a bowl and set aside.
Lightly oil 6 x 125ml ramekins and set aside.
Combine the cream, sugar and vanilla in a saucepan over a medium heat and whisk until the sugar is dissolved and the cream is warmed through, approximately 5 minutes. Whisk through the gelatine mixture ensuring it is fully dissolved and incorporated.
Pour the cream mixture into the ramekins and once cooled place in the fridge for a minimum of 6 hours.
Assembling the Pana Cotta
Place the ramekin under hot water for 5 seconds and then run the tip of a knife along the inner edge to remove the pana cotta. Gently place the pana cotta on the Fillo disc and garnish with fresh berries or pomegranate arils. Serve immediately.