Chocolate Filo Purses With Late Harvest Semillion Sabayon

Makes 8 servings

24 x 7” square sheets of filo pastry
1 cup melted sweet butter
8 tbsp. sugar
8 oz. semi-sweet Belgian chocolate roughly chunked

On a flat dry surface lay out one square of filo pastry & brush lightly with melted butter. Sprinkle with sugar, cover with another layer of filo & repeat butter & sugar. Cover with a third layer of filo. Place approximately 1 ½ oz. of chocolate in the centre of the filo. Gather the filo up like a little purse & pinch together just above the chocolate. Brush with butter & sprinkle with a little more sugar. Keep refrigerated until ready to bake. Repeat this procedure until you have 8 filo purses. Bake at 350 degrees for 15 minutes or until the filo is golden brown. Serve warm with sabayon, fruit coulis, sorbet or crème fraiche.

Late Harvest Semillion Sabayon

11 egg yolks
½ cup granulated sugar
¾ cup Late Harvest Semillion
1 cup heavy cream, whipped
Beat the egg yolks, sugar, salt, & Late Harvest Semillion together in the top of a double boiler, whisking constantly until the mixture is all one colour, about 5 – 10 minutes.
Remove from the heat, place the top of the double boiler in a larger bowl of ice & water & continue whisking until cool. Fold in cream.



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