Strawberry mousse filo cups

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat oven to 200C/400F/Gas 6.
Brush two sheets of the filo pastry with the melted butter, cut into two squares and shape over an upside down dariole mould to make a cup.
Transfer onto a baking sheet and place into the oven for 5-10 minutes until crisp and golden. Allow to cool.
Place the ricotta, cream and sifted icing sugar into a bowl and mix together.
Fold the strawberry purÃ©e into the cream mixture and use to fill the pastry cups.
To serve, sprinkle with the chopped pistachios nuts.

2tbsp icing sugar, sifted in a sieve

2tbsp pistachio nuts, chopped

1 tbsp melted butter, for brushing

100g/3Â½oz double cream, whipped until soft peaks form

2 sheets ready-made filo pastry

55g/2oz ricotta

55g/2oz strawberries, hulled and blended in a food processor until smooth

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!