Filo nests with crème fraîche and summer berries

Ingredients

• 5 sheets filo pastry
• 50 g butter, melted
• 150 g raspberries
• 2 tbsp caster sugar
• 300 ml crème fraîche
• Zest of 1 lemon
• 300 g mixed summer berries
• Mint leaves and icing sugar, to serve

Method

1. Heat the oven to 180°C (gas 4). Cut the filo into 2cm strips, brush with melted butter and arrange over four upturned pudding moulds.
2. Bake for 8 minutes, until golden, then cool before lifting off the moulds.
3. Cook the raspberries with the caster sugar until soft and pass through a sieve.
4. Beat the crème fraîche with the lemon zest. Fill the nests, add the mixed berries and raspberry coulis, and finish with mint and icing sugar.