|PHYLLOCINE ICE CREAM SANDWICHES Gale Gand
1 box phyllo dough, thawed
1/2 cup clarified unsalted butter
2 tablespoons sugar
2 1/4 cups (about 1 1/2 pints) fresh raspberries
Sugar to taste
2 mint leaves, julienned
The Fruit Skewers
8 strawberries with hulls
1 cup cold heavy cream
1 teaspoon brown sugar
2 pints (approximately) vanilla ice cream, for serving
Confectioner's sugar, for dusting
Makes 8 servings
Position the racks to divide oven into thirds and preheat to 350°F. Line two baking sheets with parchment paper and keep close at hand. Remove phyllo from the box and bag. Unroll and remove and discard the waxy paper, then re-roll the sheets into their original shape. Put the phyllo on a cutting board and, using a long serrated knife, cut into 1/2-inch thick slices. Toss the phyllo between your fingertips to separate the strands, creating a mound of what will look like phyllo fettuccine. Divide the strands into 16 little piles and place on parchment-lined baking sheets. Splatter each nest with clarified butter and sprinkle with the sugar. Bake the nests for 8 to 10 minutes, or until golden. Allow to cool on the pans.
To make the raspberry salad, purée 1/4 to 1/2 cup of raspberries; strain if you prefer seedless purée. Transfer to a bowl and toss with the remaining whole berries, add sugar to taste, and the cut mint. Set aside.
Prepare fruit skewers by threading 1 of each type of fruit onto each of 8 bamboo skewers and set aside.
Whip the heavy cream and brown sugar together until the cream forms soft peaks.
Assembling the dessert: Put a dab of whipped cream in the center of each of eight dessert plates. Put a phyllo nest on the cream, press down gently to set, spoon on some of the raspberry salad, and add a scoop of vanilla ice cream. Top with another phyllo nest and pierce the package with a fruit skewer. Dust the sandwiches lightly with confectioner's sugar, spoon some whipped cream onto the plates, and serve immediately.
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