Where to eat Trigona Panoramatos

Method

1. For the syrup, simmer 300g sugar, 200ml water, lemon peel and cinnamon for 5 minutes until thickened. Cool completely.
2. For the cream, whisk the yolks, 120g sugar and cornflour. Warm the milk, pour over whisking, return to the pan and cook over low heat, stirring, until very thick. Off the heat, beat in the cold butter and vanilla. Cover with cling film on the surface; chill 1 hour.
3. Heat the oven to 200C. Cut each phyllo sheet into long strips 8cm wide.
4. Brush a strip with butter and wrap it around a metal cream-horn mould or a 2cm dowel, working from one end to the other in a tight spiral. Brush the outside with butter again and slide off the mould.
5. Repeat to make 12 phyllo cones. Bake on a lined tray for 8 to 10 minutes until golden and crisp.
6. While warm, dip each cone into the cold syrup for 2 seconds, then stand on a rack to drain. Let cool completely.
7. Whip the chilled custard with the soft-peak cream until just combined; do not overmix.
8. Transfer to a piping bag with a star nozzle. Pipe into each cone from both ends to fill all the way through.
9. Dip the open ends in chopped pistachios. Serve within an hour so the shells stay crisp.