Cream and Berry Stack

Serves 4


Ingredients:

vegetable oil for deep frying
8 wonton wrappers
250g ricotta cheese
½ cup (125ml) heavy cream
4 tbsp icing sugar, sifted
2 tsp Grand Marnier
1 tsp grated orange zest
155g fresh raspberries
155g fresh strawberries, hulled and sliced
90g fresh blueberries


Method:

• Heat oil in wok or frying pan until it reaches 190°C (375°F) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in batches, add wonton wrappers and fry until golden on both sides, about 1 minute. Using slotted spoon, remove from pan and drain on paper towels. Allow to cool.
• In bowl, combine ricotta cheese, cream, 3 tbsp of sugar, Grand Marnier and zest. Using electric mixer beat until light and fluffy, 2-3 minutes. Cover and chill until ready to serve.
• In another bowl, combine raspberries, strawberries and blueberries. Cover and chill.
• To serve, place one wonton on each plate. Spread with ricotta filling. Spoon berries over filling. Top with second wonton. Dust with some of remaining sugar.