Now you can get that mimosa flavor you love in a dessert! Champagne, mandarin oranges and whipped cream come together to make these simple, citrusy phyllo bites. Great as a treat with brunch or as finger food for your next event!
- 4 large egg yolks
- 1/4 cup sugar
- 1/2 cup Champagne
- 3/4 cup heavy cream
- 1 teaspoon orange zest, grated
- 1/2 cup canned mandarin oranges, 1/4-1/2" diced and well-drained
- 2 packages (15 count, each) Athens® Phyllo Shells
- Candied orange peel, optional for garnish
In a small, heavy-bottomed saucepan, using an electric mixer beat together egg yolks and sugar until thick. Gradually beat in Champagne. Place sauce pan over low heat and continue to beat on low speed for 10 minutes or until mixture reaches 160°F. Place pan in ice water to cool. Cover mixture with plastic wrap and refrigerate until thoroughly chilled.
In a small chilled bowl, combine heavy cream and orange zest. With an electric mixer, whip cream until stiff peaks form. Fold whipped cream into egg mixture alternating with drained mandarins.
Spoon into shells and serve.
Serving size: 1 shell (18g), Amount per serving: Calories 45, Total Fat –2.5, Saturated Fat –1g, Trans Fat – 0g, Cholesterol –30 mg, Sodium – 15mg,Total carbohydrate - 4g, Dietary Fiber - 0g Sugars – 2g, Protein - 1g, Vitamin D – 0%, Calcium – 0%, Iron 0%, Potassium - 0%
To make candied orange peel, cut peel into ¼” wide strips. Place the peels in a saucepan and cover with cold water. Bring to a boil, drain the water and repeat again with more cold water. Drain the water once again. In a medium pan, heat ¾ cup water and 1 ½ cups granulated sugar. Simmer for 8 minutes. Add the peel and simmer for 40 minutes. Do not stir. Drain any remaining syrup, sprinkle with sugar and place peels on a cooling rack to dry.