Passion Fruit and Berry Napoleon

Serves four

For crisp pastry layers:

  • 12 wonton wrappers, small round or square
  • ½ cup sugar
  • 1 tsp. ground ginger
  • Vegetable oil for deep frying
  1. Heat vegetable oil in deep fry pot to 350° F.
  2. Combine sugar and ginger and lay out on plate to dredge wontons. 
  3. Separate the wonton wrappers and drop them, in batches of three, into the oil.
  4. Fry until a light, even golden color appears. Remove, drain briefly on paper towels and immediately dredge in the ginger-sugar mixture. Repeat with all other wonton wrappers.
  5. Reserve for plating.

For Passion Fruit Whipped Cream:

  • 1 cup heavy or whipping cream
  • 1 tsp. pure vanilla extract
  • 3 Tbsp.    Confectioners sugar
  • 1 cup passion fruit  juice, cooked down to ¼ cup, thicker, cooled
  1. Chill cream and mixing bowl very well.
  2. Whip the cream until soft peaks form, sift in the powdered sugar, whip until just medium, with stiff peaks.
  3. Fold in the passion fruit puree.
  4. Do not over mix or cream will turn to butter.
  5. Reserve for plating.

For Fresh Fruit:

  • 2 cups of any favorite fruit: berries, etc. sliced if thicker

To Assemble Napoleon:

  1. On each of four plates, place a small dallop of the cream in the middle of plate. Stick on one layer of the crisp wonton. Place a dallop of cream on top, add a spoonful of fresh fruit, top with another wonton.
  2. Repeat this process so you have two layers of fruit and cream, and three wontons. Dust the tops with powdered sugar. Garnish plate with any remaining fresh fruit and a mint sprig.
  3. Enjoy and Happy Valentine’s Day!

Lincoln Culinary Institute


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