Yield: 6 or 8 servings
Cook’s notes: You could substitute ice cream for the whipped cream. To gild the lily, heat a little cream and whisk in some chocolate chips until melted; drizzle this around the nests.
8 ounces phyllo (frozen or thawed)
3 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Filling:
1 cup heavy cream
3 tablespoons confectioner’s sugar
1 teaspoon vanilla extract
3 cups frozen berries (one kind or a mixture)
1/4 cup granulated sugar
1 tablespoon lemon juice
Preheat oven to 400 degrees.
Remove wrapping from phyllo but leave rolled up, or re-roll if necessary after removing interior wrapper. (If using a 1-pound log of phyllo, cut it in half crosswise and save the remaining phyllo for another time, wrapped airtight.)
Cut phyllo crosswise into 1/4-inch thick slices. Unroll slices and gently separate the strands somewhat. Brush lightly with melted butter. Pile and casually coil strands into 6 or 8 nests (depending on the size you desire — 3 to 4 inches in diameter is good), on a parchment paper-lined or greased baking sheet. Stir together sugar and cinnamon; sprinkle over nests.
Bake nests until golden and crisp, 8 to 10 minutes. Cool on a wire rack for at least 10 minutes.
Meanwhile, make filling: In a medium bowl, beat cream on medium-high speed until cream holds soft peaks when beaters are lifted; beat in confectioner’s sugar and vanilla until stiff peaks form. In a medium saucepan, stir together berries and sugar over medium-low heat; bring just to a boil. Stir in lemon juice; let cool. Taste fruit compote and adjust seasoning (a touch more sugar or lemon juice), if needed.
To serve, place nests on dessert plates (one per plate). Divide whipped cream among nests, and top with fruit compote. Serve immediately.
