Filo mille feuille basket with vanilla chantilly and strawberries

Vanilla chantilly (ganache montee): mix the hot vanilla-infused heavy cream with the white chocolate, add the softened gelatin and the remaining cold heavy cream, blend well and refrigerate overnight.

Grease one fluted briochette mold generously with softened butter and coat it with raw turbinado sugar. Melt the remaining butter.

Working one sheet of thawed filo at a time, brush with melted butter and stack; repeat six or seven more times.

Trim the edges and cut a couple of strips; stick them together with more butter to make the basket handle.

Lay the filo over the prepared mold, press it gently into the curves and trim the excess. Insert the other mold on top.

Bake at 375F (190C) for 15 minutes.

Add the almond cream and bake 35 minutes more at 350F (180C).

Cool about 5 minutes and demould.

Mix chopped strawberries with raspberry spread; fresh basil or mint optional.

Whip the chilled ganache montee to soft peaks.

Fill the basket: strawberry-raspberry mixture, chantilly, more strawberries, more chantilly.