Desserts need a contrast of textures. Because flavor takes longer to register to your brain, texture is the first thing you notice when you take a bite of a dessert, making that all-important first impression. Here, the crispness of filo balances the cool richness of ice cream. Like the yin and yang of Chinese philosophy, they are opposites that work together to create a balanced and tasty dessert.
In a bowl, whisk together the egg yolks,
Transfer to a clean bowl. Cool over an ice bath until room temperature. Strain the custard into a clean bowl, discarding the orange zest, and stir in the Grand Marnier. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
Finely grind the pecans and the sugar in a food processor and put in a small bowl. Lay the filo sheets on a work surface. Remove one sheet of filo and place it on the work surface. Cover the stack of filo with a kitchen towel. Brush the single sheet with one fourth of the melted butter and sprinkle with a quarter of the pecan mixture.
Place a second sheet of filo on top and butter and sugar it in the same way. Repeat with 2 more layers of filo, buttering and sugaring each one. Cut the filo into 3-inch squares. There should be
Place a filo square on each of 8 plates. Place a scoop of ice cream on top of the filo. Spoon some warm blueberry sauce over the ice cream. Place a second piece of filo on top. Serve immediately.
Prepare the filo squares the day you plan to serve the dessert. Leave them on the baking sheets and wrap in plastic wrap. Store at room temperature.
© 2006 Emily Luchetti. All rights reserved.