Only one day until Valentine’s Day and you still haven’t thought of a tasty dessert for the occasion? We’ll give you the idea. The recipe for is from our Le Mille e una Bontà di Franci food blogger at Giallo Zafferano!
Ingredients for 8 baskets:
- 1 roll of ready-made shortcrust pastry;
- 200 g of beetroot couscous;
- 100 ml of milk;
- 1 lemon peel;
- 50 g sugar;
- 100 g frozen berries;
- 20 g white chocolate.
Unroll the shortcrust roll and cut out the shapes with a biscuit mold. Place each shape in the spaces of a muffin tin and prick the pastry with a fork.
Now cover the baskets with a sheet of greaseproof paper and put some dry beans on top. Bake in a static oven preheated to 180°C for 15 minutes. After this time, take the baskets out of the oven and leave them to cool. In the meantime, pour the berries into a pan and season with 20 grams of sugar from the recipe total.
Let them cook for about 5 minutes on a high flame, then turn off the heat and let them cool down. Now prepare the couscous, so pour the milk, the remaining sugar and the lemon peel in a saucepan and bring the liquid to a boil.
Pour the couscous into a bowl and, as soon as the milk boils, pour the liquid over the couscous. Leave it to stand for 5 minutes. After this time, fluff it up with a fork and add the previously cooked berries.
Mix well to distribute the berries well. Take the cold baskets and fill them with the berry couscous. At this point, melt the white chocolate and decorate the baskets by drizzling it over the surface.
Serve the couscous flowers with beetroot and berries.