Ingredients:
Artichoke 20gm
Mushroom 70gm
White Pepper as per taste
Caramelised Onions 20gm
Goat cheese 30gm
Mascarpone -Cheese 20gm
Cooking Cream 30ml
Parsley as per taste
Parmesan Cheese 15gm
Caper Berry 20gm
Salt as per taste
Phyllo Pastry sheet
Method:
Heat oven to 3500 F. Mould the Phyllo Pastry sheet in a tray and lightly coat it with cooking spray and sprinkle a little sugar on it.
Cut the Phllyo sheet in half, then cut the two halves crosswise.
Press one rectangle each into the muffin cups. Bake for eight mins or till golden brown in the pre heated oven .
Once cups become brown in colour, remove and keep in room temperature.
Mix all the ingredients and bake for two minutes.
(Courtesy: Chef Ajay Veer Gusain, Symposium, Dwarka)