Orange Custard in Filo Cup
12 ounces orange juice, frozen concentrate
2 1/2 cups water
2 tablespoons brown rice syrup
2 tablespoons maple syrup
1 pinch sea salt
6 tablespoons tapioca
1/4 teaspoon ground nutmeg
3 tablespoons Grand Marnier, (or other liqueur)
40 grams whole wheat filo, thawed (the weight of different filos varies) (overall, you need 2 18"x13" sheets)
1/4 cup fresh strawberries, halved
1 tablespoon orange zest
1/3 cup orange slices (both from half an orange)
1/4 cup strawberry topping, (optional)
Combine juice, water, brown rice syrup, maple syrup, and pinch salt in sauce pan and bring to slow simmer. Add tapioca, and heat until thick and tapioca is clear (about 10 to 15 minutes). Add nutmeg and liqueur and remove from heat.
Using a muffin tin, cut out small squares of filo so they fit into the muffin wells (and up the sides of the wells) making a cup when pressed in (about 3" by 3" squares). Layer 4 squares of filo on top of one another with a little walnut oil (or canola oil) brushed on each sheet, and press into a muffin well. Repeat for all muffin wells in the muffin tin. Briefly bake just long enough to make a crisp cup (about 5 minutes at 350 degrees F (175 degrees C)) (see Filo in the "Glossary of Ingredients" for more information).
Spoon custard into filo cups, place on plates, and decorate plates with fresh strawberries, orange zest and slices, and lines of strawberry topping (basically thinned strawberry preserves). Lines of strawberry topping are easily made with a ketchup bottle if available.