Phyllo Flowers with Sorbet and Blueberries

Name: Phyllo Flowers with Sorbet and Blueberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 pint fresh blueberries; 2 Tbsps butter, melted; 2 teaspoons cornstarch; 1 pinch Pinch nutmeg; 8 sheets (9 x 14) phyllo dough, thawed; 1 pint raspberry sorbet; 79 milliliters sugar plus 1 tablespoon sugar, divided

Phyllo Flowers with Sorbet and Blueberries is Head to the store and pick up sugar plus 1 tablespoon sugar, butter, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oven to 350°.

Equipment you will use

Oven

Brush 1 sheet phyllo lightly with butter and sprinkle a pinch of sugar around border; gather edges and place in muffin pan cup, lining bottom and sides. Repeat with remaining sheets.

Ingredients you will need

Butter

Sugar

Equipment you will use

Muffin Tray

Bake until crisp, 7 to 8 minutes.

Equipment you will use

Oven

Let rest in pan 2 to 3 minutes; transfer cups to a wire rack and cool. In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup sugar and nutmeg. Cook until syrupy, stirring occasionally, 5 minutes.

Ingredients you will need

Blueberries

Corn Starch

Nutmeg

Sugar

Equipment you will use

Wire Rack

Sauce Pan

Frying Pan

Remove from heat; mash berries lightly and cool, 15 minutes. Stir in fresh berries. Assemble flowers: Fill each cup with 1/4 cup sorbet and top with berry mixture.

Ingredients you will need

Berries