There has been a significant amount of chatter, adorationand an inexplicable desire of emulationwhen I see Donna Hay donning this ‘oh so simple’ attitude towards every even not so simple preparation. You fight different battles in different places. My battle is always against the quality and temperature of the dairy products I find here. But apart from that uphill climb, everything was, well, literally, fast, fresh & special!
Ingredients
- 8 square wonton wrappers
- 50 g butter, melted
- 2 tbsp icing sugar
- 125 ml single pouring cream, whipped
- 150-200 g raspberries (or half and half of raspberries and blueberries)
- Extra icing sugar, for dusting
Method
1. Preheat oven to 180* c. Place the wonton wrappers on a baking tray lined with non-stick baking paper. Brush the wrappers with butter and sprinkle with icing sugar.
2. Bake for 5–7 minutes or until golden. Cool on trays. Place wonton wrappers on the serving plate.
3. Spoon half the cream onto the wonton wrappers and top with the blueberries/raspberries. Top with another wrapper and the remaining cream and sprinkle with raspberries. Dust with extra icing sugar to serve.
Feedback
1. Mille feuille is an extremely light and fresh desert, or tea time treat.
2. Raspberries can always be replaced by strawberries or other fresh fruit.
3. Fruit + cream + crisp sweet wonton = ever winning combination.
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