Wednesday, August 20, 2014

blueberry, marscapone, won ton dessert

4 cups fresh blueberries
1 cup ricotta cheese 
3/4 cup mascarpone cheese
2 tablespoons honey
1/4 cup confectioners' sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons unsalted butter, melted
1/4 cup of chopped pecans or walnuts
1/4 teaspoon cinnamon
20 wonton wrappers
cooking oil for frying.

add ricotta, mascarpone, honey, confectioners' sugar, lemon juice and zest to a medium bowl. beat until smooth. cover with plastic wrap and refrigerate for at least one hour before assembly. 

heat a skillet over medium heat. add about 1/4 to 1/2 of cooking oil and allow it to heat up. add wonton wrappers to oil and cook until lightly golden brown (about 30 seconds). flip them and cook until opposite side is lightly golden brown. remove wontons to a wire rack to drain and cool. set aside until ready for assembly.
combine the graham cracker crumbs, sugar, cinnamon and nuts in a medium bowl. stir to fully combine. drizzle melted butter over the mixture and toss with a fork until mixture is
 coated. set aside until ready for assembly.

place a fried wonton wrapper on a plate. add 2-3 tablespoons of cheese filling and smooth it out to the edges of the wonton.
sprinkle about a tablespoon of graham cracker crumble over the cheese filling. 
add a layer of blueberries to the cheese filling and graham cracker crumbs.
repeat the first four layers again. serve immediately.

love sent, xo

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