17 fl oz cream
17 fl oz milk
3.5 oz smoked cheese
3.5 oz unsmoked cheese
14 oz cream cheese (e.g. Philadelphia)
1 2/3 cups sugar
Filo pastry flower:
16 sheets of filo pastry
Extra fine sugar
Cut the rind off the two cheeses and bring to a boil with the milk and cream. Blend the cream cheese with the sugar then add the eggs, one by one. Strain the milk and cheese mixture, leave to cool a little then pour over the cream cheese, sugar and egg mixture, stirring all the time to prevent the eggs from curdling. Transfer to an ice cream maker, or make the ice cream in the freezer, stirring the mixture once or twice with a fork during the freezing process. Serve balls of ice cream inside the filo pastry flowers, and drizzle with a little honey.
Filo pastry flowers: cut the pastry into 16 rounds. Brush the butter on both sides and line each of 8 ovenproof bowls or molds with two pastry circles. Place a glass or mold inside each to prevent the pastry from falling inward. Cut the overlapping pastry with scissors to form a fringe, and sprinkle with icing sugar. Bake at 315 degrees F for 5-7 minutes or until golden brown.
Recipe courtesy of Spain GourmeTour magazine.