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Mascarpone Mexique Napoleon

Mascarpone Mexique Napoleon

From: Chef Michael J. Watz, Normal, IL. Yield: 4 servings.

2 cups soybean oil
12 wonton wrappers, 4” sheets
1 cup granulated sugar
1 tsp. ground cinnamon
1½ cups honey mascarpone cheese (see beow)
1 cup roasted mangos, small diced (see below)
1 cup fresh raspberries

Honey Mascarpone Cheese:
16 oz. Crave Brothers Farmstead Classics Mascarpone, softened to room temperature
½ cup whipping cream
2 Tbsp. honey
2 Tbsp. Kahlua™ coffee liqueur

Roasted Mangos:
3 fresh mangos, peeled, stone
removed, cut into thick slices
2 Tbsp. soybean oil
2 Tbsp. brown sugar
½  tsp. ground cinnamon
as needed, nonstick oil spray
Mexique Chocolate Sauce:
1½ cups heavy cream
1 tsp. ground cinnamon
2 cups semi-sweet chocolate
morsels
2 Tbsp. Kahlua™ coffee liqueur
¼ cup butter

Garnish:
2 tsp. powdered sugar
12 fresh raspberries
2 sprigs fresh mint

For honey mascarpone cheese: In large mixing bowl, add whipping cream; using a whisk, beat until soft peaks are formed. In a separate mixing bowl add mascarpone cheese, honey and liqueur. Mix until softened with a wooden spoon. Lighly fold the mascarpone cheese into the whipped cream. Refrigerate until needed.

For roasted mangos: In a large mixing bowl, add all the ingredients; mix. Heat a grill to a medium temperature. Lightly spray the grill grates with nonstick cooking oil. Place the mango slices on the grill; grill for approximately 2 minutes on each side or until a deep caramel color is achieved. Cool the mangos, cut into small-sized dice. Set aside.

For Mexique chocolate sauce: In a double boiler over simmering water, add the heavy cream, spices and chocolate. Stir until the chocolate has melted and the sauce is smooth in consistency. Add the remaining ingredients; stir until the sauce is warmed.

For assembly: In a shallow sauce pan, add oil; heat to 350°F. Place 1 wonton wrapper at a time onto the surface of the oil; fry for approximately 30 seconds. Turn over; fry the second side of each wonton until crisp and golden. Remove from oil, place onto absorbent paper. Repeat with remaining wontons. In a mixing bowl, add granulated sugar and cinnamon; mix. After frying the wontons, generously coat each wonton in the cinnamon sugar mixture.

In a pastry bag fitted with a star tip, add honey mascarpone cheese filling. In the center of 4 dessert plates, place a sugared wonton wrapper and decoratively pipe a rosette of honey mascarpone cheese in the center of each wonton. Top with approximately 1 tsp. roasted mangos and several slices of raspberries. Repeat process with a second sugared wonton wrapper, another layer of honey mascarpone cheese, and a garnish of mangos and raspberries.  Finish each Napoleon by attractively placing a third wonton wrapper on the top of each dessert, decoratively piping a rosette of honey mascarpone cheese. Lightly sift the powdered sugar over the top of each Napoleon and onto each platter. Place the Mexique chocolate sauce into a squirt bottle; lightly drizzle over the top of each Napoleon. garnish the top of each Napoleon with raspberries and a sprig of fresh mint. Garnish each plate with remaining mangos and serve immediately.

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