As a part of our saucier class we make classical sauces as well as salsas and dessert sauces. This year we made a recipe that we had not previously done. The recipe is for a lemon cream napoleon with raspberry coulis. It uses fried wonton skins for the layers. I was really happy with how it came out. It has great visual interest and texture. I think, when you look at the photograph, that you will agree.