Figs are in the season and I couldn't let go of an opportunity to make a dessert with them. For this weeks dessert I have filo sheets layered with fig and carmel paste, rolled and baked into crispy rolls. They are combined with whipped white chocolate, mascarpone and pistachio ganache. It tastes heavenly, especially with some fresh figs. Both the roll and pistachio mascarpone cream can be eaten/served individually. Scroll down for the recipe.
Figs and Carmel layered Filo Rolls With Pistachio
Mascarpone Cream
Ingredients:
(Serves 6)
Pistachio Mascarpone Cream:
40g Pistachios (soaked)
100ml Heavy or Whipping cream
100g Mascarpone
12g Invert Sugar
50g White Chocolate
30g Caster Sugar
Caramel:
150ml Heavy Cream
70g Caster Sugar
50g Invert Sugar
40g Unsalted Butter
Figs and Carmel layered Filo Rolls:
4 Figs
50g Carmel
10g Sugar (optional)
6 large Filo sheets (±25cmX45cm)
50g Unsalted Butter (melted)
10g Powdered sugar
Directions:
Pistachio Mascarpone Cream:
Soak Pistachios overnight and peal the skin.
Pour heavy cream, sugar and invert sugar in a heavy bottom sauce pan and bring to a boil.
- 100ml Heavy or Whipping cream
- 12g Invert Sugar
- 30g Caster Sugar
Pour the hot heavy cream on top of the chopped white chocolate, let it sit for 5 mins and whisk to melt the chocolate.
- 50g White Chocolate
Add soaked/peeled pistachios and mascarpone to the white chocolate mixture and blend using a immersion blender or a normal blender for 2-3 mins to blend and emulsify the mixture to a smooth paste.
- 40g Pistachios (soaked)
- 100g Mascarpone
Pour the mixture in a bowl or a box, cover it with plastic wrap and cool in the fridge for at-least 5hrs. Before whipping the pistachio mascarpone mix, place it in the freezer for an1hr (not more).
Whip cooled pistachio mascarpone cream to soft peaks using hand mixer or stand mixer before serving.
Caramel:
Bring heavy cream and invert sugar to a boil while mixing and set it aside.
- 150ml Heavy Cream
- 50g Invert Sugar
In a heavy bottom pan, on a medium to low heat, add the sugar and let it slowly caramelize. Swirl the pan frequently while sugar starts to melt and brown on the edges.
- 70g Caster Sugar
Once the sugar completely melts and is browned, add the butter and whisk to mix. Finally, add the hot whipping cream while still on medium heat and whisk for 3mins. Set aside to cool. Can be stored in fridge for upto a week.
- 40g Unsalted Butter
Figs and Carmel layered Filo Rolls:
Scoop out the insides of figs into a bowl containing caramel and sugar. Whisk to from a paste.
- 4 Figs
- 50g Carmel
- 10g Sugar (optional)
Cut large filo sheets into 4, approximately,12X22cm in size (cover them with a wet tea towel to prevent them from drying).
- 6 large Filo sheets (±25cmX45cm)
Melt the butter and brush one piece of cut filo sheet first with butter and then spread half a tablespoon of fig caramel paste with a spoon over the entire sheet. Place another sheet on top and repeat the process with butter and fig paste. Repeat this step thrice with three sheets in total.
- 50g Unsalted Butter
Roll the sheets into 3cm wide rolls and dust with a thin layer of powdered sugar. Bake at 170C for 20mins or until evenly browned.
- 10g Powdered Sugar
Assembly:
Trim the edges of baked Figs and Carmel layered Filo rolls. Place them on a serving plate and pipe whipped pistachio mascarpone cream on the top. Optional topping of chopped pistachios. Serve with fresh figs.
Thank you for visiting the page and reading out this recipe, it means a lot. I hope you like it and will try to make it at home. Tag us on instagram @frompistachiowithlove if you to make this recipe.
Enjoy From Pistachio With Love!
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