Wed 27 Jul 2016
Read other related stories: Cold Smoke Generator , Dessert , Fruit , Strawberry
SMOKED STRAWBERRY NAPOLEON WITH PROSECCO CREAM
Enjoy fresh Strawberries on strawberry shortcake or strawberry napoleon and then increase the flavor with Smoked Strawberries! The smoking intensifies the Strawberries for this smoked strawberry napoleon! This will be a must addition to your strawberry napoleon recipes! Also try as a smoked strawberry shortcake!
Take advantage of the short, fresh strawberry season by using your harvest in unique and flavorful recipes. Up first, this take on strawberry shortcake that is in a league of its own!
Here’s what you’ll need:
- Packaged Won-Ton wrappers
- Frying oil (be sure to use one for high heat)
- 1 quart of smoked strawberries smoked with Minuto® chips (reserve about 6 whole strawberries for garnish)
- ¼ cup of sugar
- 1 teaspoon vanilla extract
- 1/3 cup sliced almonds
- ¾ cup cold Mascarpone cheese
- 1/3 cup cold heavy cream
- ¼ cup cold Prosecco
- 1/8 teaspoon ground red pepper
PREPARING THE WON-TONS
In a large skillet, heat 1 cup of high heat oil. When ready, reduce the heat to medium-high and begin adding won-ton wrappers one at a time without crowding the pan. I usually can fit about 4 at a time. This step will take you a bit to do enough wrappers to ensure you have 3 per Napoleon serving. I like to cook the entire package of won-ton wrappers as these make excellent snacks either alone or for dipping salsa, guacamole or your favorite dip. Plus, they make a great sweet snack when sprinkled with cinnamon/sugar or powdered sugar. When cooking the won tons, watch for a tan hue and bubbles to begin on the wrapper. Turn once and remove to a paper towel lined plate about 20 seconds after turning, as the won-ton holds a lot of heat and will continue to cook out of the pan.
PREPARING THE STRAWBERRY FILLING
Placed the quartered smoked strawberries in a large bowl with 2 tablespoons of sugar and the vanilla; toss to coat. Set aside until we are ready to assemble everything.
PREPARING THE PROSECCO CREAM
Preheat the oven to 375° F. Spread the almonds on a baking sheet and bake until golden about 5-7 minutes. Set aside.
Combine the mascarpone, heavy cream, the remaining 2 tablespoons of sugar, ground red pepper, and the prosecco in a medium bowl. Beat with a mixer on medium speed until soft peaks form, about 2 minutes. Be sure not to over beat. Refrigerate briefly to bind everything.
ASSEMBLING THE NAPOLEON
Place one cooked won-ton on a serving plate. Top with a large dollop of Prosecco cream and then cover with smoked strawberries. Repeat this process 2 more times so you have three won-ton layers per plate. Top with almonds and a whole smoked strawberry on top plus a little extra of your smoked strawberries.
THE ULTIMATE TREAT THAT ISN’T TOO SINFUL!
With the sweetness of the Prosecco cream, the hint of smoke in the strawberries, and that crispy crunch of the won-ton layers, this is a one of kind napoleon that you and your guests won’t soon forget. Feel free to experiment with different cream fillings and fruits. I like cannoli cream as well with a hint of cinnamon. And don’t forget to take picture of your masterpiece and send along to us at SmokinLicious®.
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Bon Bar B Que