Phyllo pastry baskets with white chocolate cream and berry jam

To prepare the phyllo pastry baskets with creamy white chocolate and berry jam, soak the gelatin sheets in a bowl of cold water 1. In a saucepan, pour the milk and cream 2, then slice the vanilla bean lengthwise and scrape out the seeds with a knife; add the seeds and vanilla bean to the milk and cream 3, heating until it reaches a boil.

In a separate bowl, beat the 2 egg yolks with the sugar 4 and sifted corn starch 5. Mix with the beaters until the eggs and sugar are well combined 6.

When the milk and cream are about to boil 7, turn off the heat and remove the vanilla bean that you left to infuse. Then, slowly pour the hot milk and cream mixture into the egg mixture, filtering it with a sieve 8 and continue with the beaters to mix the ingredients well 9.

Place the mixture you've obtained in a bowl and heat it in a double boiler, mixing well with the beaters and ensuring that the hot water in the pot doesn't touch the bottom of the bowl. Bring the mixture to 185°F, checking the temperature with a kitchen thermometer 10. Once it reaches the temperature, turn off the heat and transfer the cream to a large bowl, filtering it with a fine mesh sieve 11. Squeeze the gelatin sheets (which will have softened) and add them to the cream 12.

Mix with the beaters until the gelatin has melted 13, then finely chop the white chocolate 14, melting it in a double boiler 15.

Once the chocolate has melted, add it to the cream, mixing with the beaters 16. When you achieve a smooth and homogeneous consistency, pour the cream you obtained into a container and cover with plastic wrap in contact 17; let it cool at room temperature (to speed up the process, place the cream in a bowl full of ice) and then put it in the refrigerator. When the cream has completely cooled, if you wish, you can pour it into a piping bag without a nozzle, making a hole, always storing it in the refrigerator until using. Meanwhile, prepare the baskets: take 4 phyllo pastry sheets measuring 19x10 inches. With a knife cut 6 equal squares measuring 5 inches 18.

Melt the butter in a saucepan or microwave; line 6 aluminum molds measuring 3.5 inches with one phyllo sheet at a time, pressing it well to adhere to the mold and form a cup 19: remember that phyllo pastry is very delicate, so be careful not to puncture the bottom to avoid leakage during baking. Brush with melted butter between each layer 20 and continue 21: you need to overlap 4 phyllo sheets for each mold; you can decide to fold the corners of the basket or leave them out as decoration.

Once finished 22, place another mold inside 23, pressing slightly with your fingers to form a basket shape. Bake on a baking sheet lined with parchment paper in a preheated static oven at 390°F for 10 minutes (or 355°F for 8 minutes if using a convection oven), leaving the 2 molds stacked. Then remove the inner molds 24 and bake at the same temperature for another 5 minutes.

Meanwhile, wash the berries, which will be used as garnish, under plenty of fresh running water. When the baskets are ready, unmold them 25 and let them cool completely 26. Now you can assemble your desserts: fill the bottom with berry jam 27,

then pour in the creamy white chocolate. Finish by adding the berries to taste 28 and a mint leaf 29; your phyllo pastry baskets with creamy white chocolate and berry jam are ready 30.