Strawberries and ricotta cream wonton stack

31 Mar

This is just a pretty, simple and fun dish. That’s all. It’s been a while between blogging, so that’s about all the description Man Woman is presently inclined to offer.

Ricotta cream

  • 3 TBSP ricotta
  • 3 TBSP extra thick single cream
  • 1/2 tsp icing sugar

Wonton stack

  • 4 wonton papers
  • 4 – 6 large strawberries
  • icing sugar

Either grill your wonton papers under the grill or cook in a medium oven for about 10 minutes, or until hardened. It might be an idea to brush with butter and icing sugar, but we didn’t feel the need to. Allow to cool.

Mix your ricotta cream ingredients and set aside.

Cut your strawberries very, very thinly.

Assembly! Lay your strawberry slices out in a square, about the size of the wonton paper. Dollop a teaspoon of ricotta cream on top, then place a wonton paper diagonally across. Lay more strawberry slices on top of that wonton slice, then spread about 2 -3 tsp of ricotta cream on top. Stack the next wonton wrapper on top. Arrange your remaining strawberry slices and a dollop of cream on the final layer and dust with icing sugar.

We’ve gone for a bit of balsamic reduction and chopped strawberries here, but it’s a bit of an embellishment.

Estimated cost: (leftovers from wontons, but..) £2.10

Film accompaniment: Alphaville, Jean Luc Goddard

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