Triple Berry Summer Swirl
2 tbsp. Granulated Sugar
1/2 Vanilla Bean
2 sheets Phyllo Dough
1/2 c. Whipping Cream
6 oz. Fresh Raspberries (divided)
2 oz. Fresh Blueberries
2 oz. Fresh Blackberries
1 tbsp. Butter
1/4 c. Sour Cream
1 tbsp. Milk
2 tsp. Confectioners Powdered Sugar (for garnish)
Combine sour cream and milk in a small squeeze bottle.
Cut Phyllo dough into four 3"x3" squares with a pastry cutter.
Melt butter in medium skillet.
Coat a cream horn mold with the melted butter using a pastry brush.
One by one, carefully roll the phyllo dough on the form, then cook in a medium
skillet over medium high heat until golden brown and set aside.
Whip cream in chilled bowl until stiff peaks form, then cook in a medium skillet
over medium high heat until golden brown and set aside.
Set aside a few of each type of berries for garnish.
Gently fold half of the fresh raspberries, and all of the blueberries and
blackberries into the cream.
Place cream mixture into a pastry bag and chill.
Push 3 oz. fresh raspberries through a sieve with the back of a spoon.
Add 1 tsp. granulated sugar.
Fill 2 cones with the cream and berry mixture.
Garnish with whole berries, raspberry sauce and sour-cream.
Pour a small pool of raspberry sauce onto chilled plate and create swirled
design with sour cream mixture.
Using a pastry bag, pipe a design into the top of the cone.
Garnish with confectioners sugar.