Friday, November 6, 2009

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.
Happy Eating!

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