Ingredients:
1 pack Filo sheets (Baklava)
2 packets/500g forest fruits
300ml cooking or fresh cream
2 eggs
50g sugar
Grated zest of 1 lemon and 1 lime
1 orange , grated zest and juice
8g of gelatin leaves, softened in cold water
Butter, for brushing
Icing sugar for dusting
Directions:
To make the citrus cream:
Add the cream and grated zests to a saucepan and bring to the boil. Remove from the heat and allow to cool slightly, before adding the gelatin and keep stirring until dissolved. In a mixing bowl, whisk the eggs with the sugar until doubled in size. Stir this into the citrus cream and return the saucepan to the heat.Cook until thickened but not quite boiling, then pass through a fine sieve into a deep tray. Place in the fridge to chill and set.
Preheat the oven to 180C. Cut the pastry into squares of 10cm x 10cm. Brush each piece with melted butter and pile 3 sheets on top of each other. Transfer the pastry pieces to baking trays and bake for 10 minutes until golden brown. Remove the citrus cream from the fridge and beat until smooth. Mix in the orange juice and reserve. Pipe the cream, or spread carefully with a palette knife, onto 3 layers and dot with an even layer of the forest fruits. Using a spatula to help you lift the pastry, carefully assemble the layers of pastry and top with the reserved lid. Dust with icing sugar.
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