Cheese Mousse (4 Portions)

For the shredded pastry:

  •  8 ounces shredded filo pastry
  •  ½ stick melted butter

For the syrup:

  • 5 ounces water
  • ½ cup sugar
  • one slice of lemon
  • one slice of orange

For the mousse:

  • 8 ounces crème fresh (divided)
  • 8 ounces ricotta cheese
  • 1 ½ tablespoon honey
Boil the syrup and let cool to room temperature.
Place the shredded pastry on a baking sheet making 4 equal portions, brush each portion with melted butter and bake in a pre-heated oven at 350ο until it takes a nice golden color. Remove from oven and let cool.
Bring to a simmer over low heat one half of the crème fresh, remove from heat and add the honey and ricotta cheese and whisk lightly until it forms a smooth mixture.
Whisk the remaining crème to a whipped cream, add the mixture of cheese and gently fold into a mousse.
To assemble: Dip the shredded pastry into the syrup, coat well and add to serving plate. Top with the mousse mixture and garnish the top with fresh fruits or spoon sweet (Greek preserves)