20 gms - butter
100 gms - apricots, chopped
100 gms - figs, chopped
50 gms - almonds
25 gms - pine nuts
25 gms - pistachios
salt / pepper to taste
file pastry sheets
melted butter
icing / castor sugar
cinnamon
mixed berries - fresh
1 scoop - vanilla ice cream per person

1. Cream the butter, sugar and egg using an electric hand mixer.

2. Melt the chocolate and pour slowly into the creamed mix while still mixing.

3. Pour into flat round moulds (diameter approx. 6-8 cm and 1 ½ cm thick) allow to set in the fridge.

4. Once set remove from the moulds.

5. Melt the butter in a pan and sauté the fruit and nuts for about 2 mins. Season with salt and pepper.

6. Remove from the pan and allow to cool.

7. Caramelise the sugar in a heavy base sauce pan until golden brown.

8. Add the cream. Boil for a short time until the cream has reduced and the consistency should by syrupy.

9. Cut the file pastry into 15 cm square. Use two layers per parcel brushing each layer with melted butter.

10. Place one ganache disk in the centre of the square then spoon about two tablespoon of fruit and nut mix on to each disk, flap the corners inward as if wrapping a parcel.

11. Turn upside down and put on to a baking tray (use baking paper to line the tray). Once again brush the parcel with butter.

12. Bake in a pre-heated oven (220°C) for around 3 to 5 mins., remove and dust with castor sugar and cinnamon.

13. Place in the centre of the plate and garnish the plate with the mixed berries and some of the fruit and nut mix.

14. Lastly add the scoop of ice-cream. Garnish with mint.