Bocado crujiente de brie con salsa de frambuesa y nueces caramelizadas

Ingredientes

• Pack of filo pastry (ready-made filo cups work too)
• 80 grams brie, cut into pieces
• 15 grams butter, melted
• FOR THE CARAMELISED WALNUTS
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• 1/2 cup walnuts, roughly chopped
• FOR 200 ML RASPBERRY SAUCE
• 150 g raspberries (fresh or frozen)
• 2 tablespoons sugar
• 1 tablespoon lemon juice (for a sweeter sauce, use orange juice instead)
• 1 tablespoon cornstarch
• 125 ml cold water

Preparación

1. 1

   1. Start with the raspberry sauce. Mix the cornstarch with the cold water to form a slurry.2. Add the raspberries, sugar and lemon juice to a small saucepan and stir in the slurry. Let the mixture simmer gently until it reaches the desired thickness.3. Blend the sauce and pass it through a fine sieve. This removes all the seeds, leaving you with a beautifully smooth sauce.4. Next, make the walnuts. Add all the ingredients except the walnuts to a saucepan and melt slowly. Once everything has melted, add the walnuts. Stir well to combine and tip onto a plate lined with baking paper. Leave to cool completely.5. Now for the brie bites. If you're using ready-made cups, simply place them straight into the muffin tray, fill with brie and bake. If you're working with filo pastry sheets, cut 24 squares that fit neatly into the muffin tin (defrost first). Make sure the pastry is large enough to let the edges peek above the rim of the tray.6. Brush each sheet with a little butter and press two sheets together. I layered mine at an angle to create a star shape.7. Press the filo sheets into the muffin tray and fill each one with a piece of brie.8. Bake the cups in the oven for 5 to 8 minutes. The pastry should be golden brown and the brie soft and melted. Transfer to a serving platter and spoon half a teaspoon of raspberry sauce into each cup. Finish with a few pieces of caramelised walnut.