Danielle's Cabin Crew Blog
Cooking Time
20 minutes

Ingredients (serves 6)
750ml (3 cups) vegetable oil
12 flour wonton wrappers
1 x 250g ctn mascarpone
100g spreadable cream cheese
1 tsp vanilla extract
6 ripe peaches, peeled, stones removed, each peach cut into 8 wedges
1 x 120g punnet raspberries, crushed
55g (1/4 cup, firmly packed) brown sugar
1 tsp ground cinnamon

Place the oil in a large saucepan. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add 3 wonton wrappers and cook for 1 minute or until golden. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining wonton wrappers, reheating oil between batches.

Place the mascarpone, cream cheese and vanilla in a bowl and stir with a wooden spoon until well combined.

Place a wonton wrapper on each plate. Top with a dollop of mascarpone mixture, half the peaches and half the crushed raspberries. Top with the remaining wonton wrappers, mascarpone mixture, peaches and crushed raspberries.

Combine the sugar and cinnamon in a bowl. Sprinkle wonton stacks with sugar mixture and serve immediately.
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All comments are welcome. But I am quiet sensitive so keep it clean, sweet and always in my favour!!