The recipe test for February was another dessert- a very easy and light dish that is easy to make and a mess to eat! We made Strawberry Wonton cups from Giada’s recipe, and while they turned out pretty tasty they have an overwhelming citrus taste. If I were ever to make them again, I would have a lighter hand with the amount of orange juice and zest added, and would perhaps experiment with adding another type of spice.
The cast of characters:
Following the directions:
The finished dessert!
Strawberry Wonton Cups with Orange Mascarpone Whipped Cream
- 2 cups strawberries, hulled and chopped into 1/2-inch pieces
- 3 tablespoons orage juice, from 1/2 medium orange
- 1 tablespoon powdered sugar
- Cooking spray
- 24 wontons wrappers
Mascarpone Whipped Cream
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese, room temperature
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- Zest of 1 medium orange
For the wontons: In a large bowl combine the strawberries, orange juice and powdered sugar. Allow the strawberries to macerate for 20 minutes.
Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Spray a 24-count mini muffin tin with cooking spray. To create the wonton cups make a small fold in the center of each wonton and push it into the muffin cup, leaving a cup empty between each wonton. Bake the cups until the edges are golden, 5 to 6 minutes. Cool the cups while you make the whipped cream.
For the whipped cream: In a bowl using an electric mixer, combine the heavy cream, mascarpone, sugar, vanilla and orange zest. Whip until the cream has soft peaks, about 2 minutes.
To assemble the cups: Drain the berries, reserving the macerating liquid. Place a few berry slices in the bottom of each cup. Fill the cup with a tablespoon of whipped cream and top with additional strawberry slices. Drizzle with the reserved berry juices and serve.