It’s time for the second part of the wonton series!!!! Now, I really wanted to do an asian/southern style wonton dessert but because peaches are out of season I had to come up with a brand new recipe. So low and behold this little treat that I might have eaten (cough cough….) a lot of. It’s a really fast recipe that’s just in time for the holidays so let’s get to it.
Note: Makes ~25-30 tartlets using regular muffin cups
- 4 oz. goat cheese (room temperature)
- 1.5 cup heavy cream (cold)
- 1/4 cup and 2 tbsps. sugar
- 1/4 tsp of vanilla extract
- 1 vanilla bean pod
- 4 cups of raspberries & black berries
- 1 pkg of Nasoya Wonton Wrappers
- 1/4 cup honey
1. Preheat oven to 400 degrees then warm your honey until it liquifies for easy brushing.
2. Brush honey on your wontons then place them in your muffin pan to create little tartlets. Sit aside.
3. Mix together the berries, 2 tbsp. of the sugar and the vanilla bean seeds. Now put both the honey wontons and berries in the oven.
Note: Glazed wontons cook time 7-9 minutes and berries 12-20 minutes.
4. During this time you can start on your mousse!!!! My favorite part!!! Anywho (wiping drool from mouth), add the rest of the sugar, the vanilla extract and the cold whipping cream. Whip cream into peaks then slowly add your whipped cream to the goat cheese to make the mousse.
5. After the wontons are baked to perfection or show brown edges, let them cool then start filling your tartlets with the goat cheese mousse. Top with the roasted berries and chow down.
I love to eat them with the mousse and berries alone. However, drizzling a little balsamic reduction adds another depth of flavor. I hope to hear from you guys after you try out the recipe and the last part of the series will be debuted in the new year.
Have a Happy Christmas!!