Chef Judi Gallagher
Serves 6 people
Sometimes simple premade ingredients that are layered together make the most incredible desserts splashes. I first started frying wonton wrapper and dusting them with cinnamon and sugar for a quick predessert snack and soon realized there was no need for another more complicated dessert after. So, a fancy “restaurant quality” dessert is just a few steps away.
Ingredients
12 wonton wrappers- cut in half diagonally
1 cup Canola Oil
Filling- (May be prepared the day before)
*1 jar Clearbrook Farms Key Lime fruit tart filling (Fresh Market sells this brand in many flavors that I just love to work with)
For Blueberry Sauce
1 pint fresh blueberries
1 Tablespoon Chambord or raspberry liquor (optional)
2 TBSP. water
1 TBSP. sugar
Garnish- sifted powdered sugar
Whipped cream:
1 pint heavy whipping cream
1-teaspoon vanilla
Approximately 1/3 cup powdered sugar
Directions
- Place in chilled bowl with chilled beaters, Whip until thick. Gently fold in the key lime fruit tart filling. Refrigerate until ready to use.
- Just before serving: Heat oil in a medium pan. Add wontons and fry on each side about 30 seconds or until lightly brown. Remove and place on paper towel and sprinkle with powdered sugar. Place one wonton on plate and top with about 4 Tablespoons key lime filling. Place another wonton on top and top with a Tablespoon of blueberry sauce. Dust with powdered sugar and serve.
**You may also omit the wonton wrapper and serve the key lime whipped cream mixture in a martini glass layered with the blueberry compote and top with a graham cracker
