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
- Heat vegetable oil in deep fry pot to 350° F.
- Combine sugar and ginger and lay out on plate to dredge wontons.
- Separate the wonton wrappers and drop them, in batches of three, into the oil.
- 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.
- 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
- Chill cream and mixing bowl very well.
- Whip the cream until soft peaks form, sift in the powdered sugar, whip until just medium, with stiff peaks.
- Fold in the passion fruit puree.
- Do not over mix or cream will turn to butter.
- Reserve for plating.
For Fresh Fruit:
- 2 cups of any favorite fruit: berries, etc. sliced if thicker
To Assemble Napoleon:
- 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.
- 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.
- Enjoy and Happy Valentine’s Day!
