Creamy Raspberry Balsamic Cups
Creamy Raspberry Balsamic Cups
Print Recipe
|
These creamy raspberry balsamic cups are the perfect example as to why you should be using balsamic vinegar in dessert. The raspberry balsamic adds a nice tartness to go along with the sweet, creamy filling resulting in a nicely balanced dessert that'll soon be everyone's favourite.
Creamy Raspberry Balsamic Cups
|
Print Recipe
|
These creamy raspberry balsamic cups are the perfect example as to why you should be using balsamic vinegar in dessert. The raspberry balsamic adds a nice tartness to go along with the sweet, creamy filling resulting in a nicely balanced dessert that'll soon be everyone's favourite.
| Servings | Prep Time | Cook Time |
| 24cups | 15minutes | 5minutes |
| Servings | Prep Time |
| 24cups | 15minutes |
| Cook Time |
| 5minutes |
Ingredients
- Phyllo cups
- 3 sheets phyllo pastry dough usually sold frozen in boxes of 18 sheets
- 1/8 cup Frescolio Butter Infused Olive Oil
- Raspberry balsamic filling
- 24 mini phyllo cups
- 3/4 cups whipping cream
- 1/8 cup Frescolio Raspberry Dark Balsamic Vinegar
- 1/3 cup canned sweetened condensed milk
- 12 fresh raspberries cut in half
- chocolate sauce to drizzle
Servings: cups
Units:
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Ingredients
Servings: cups
Units:
|
Instructions
Phyllo cups
- Lightly grease 24 mini muffin or tart tins and set aside.
- Place 1 sheet of phyllo on work surface, covering remainder with a damp towel. Brush with olive oil. Top with second sheet; brush with olive oil. Top with third sheet; brush with olive oil. Using a pizza wheel or sharp knife, cut lengthwise into 4 strips and crosswise into 6 strips to make 24 squares.
- Press each square into prepared muffin tin. Bake in centre of 400°F (200°C) oven until golden, about 4 - 5 minutes. Allow to cool in pan.
Raspberry balsamic filling
- Beat the whipping cream until stiff. Stir in the Frescolio Raspberry Balsamic Vinegar and sweetened condensed milk. Spoon mixture into phyllo shells. Drizzle with chocolate sauce. Top with fresh raspberries. Keep refrigerated until serving.
Recipe Notes
This recipe uses Frescolio's Butter Infused EVOO and the Raspberry Dark Balsamic Vinegar. You could also use the following combination for a different taste: