Crispy Rice Crepe Napoleons With Raspberry Red Chili Pepper Sorbet Recipes

RASPBERRY NAPOLEONS DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
• Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
• Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.

SWEET BELL PEPPER RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
• Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

FRENCH CREAM CREPES WITH RASPBERRY SAUCE

Steps:

• For Filling:.
• In saucepan, combine sugar and flour and stir in milk.
• Cook over low heat, stirring constantly until thick.
• In small bowl beat 4 eggs.
• Stir in a small amount of hot mix into beaten eggs, then pour eggs into pan and stir.
• Keep cooking over low heat stirring constantly for about 2 more minutes.
• Stir in butter and vanilla and set pan aside to cool.
• Sauce:.
• Thaw raspberries.
• Heat fruit to get juice started (or microwave),
• Combine sugar and cornstarch and stir into fruit.
• Cook over low heat, stirring until thick.
• Cool.
• Assemble:.
• Put a spoonful of filing in crepe and fold in favorite pattern.
• Top with a spoonful of warm sauce.
• I've made all the parts a day or two before, and assembled later with great results.
• Enjoy!

CRISPY RICE CREPE NAPOLEONS WITH RASPBERRY RED-CHILI-PEPPER SORBET

Steps:

• To make the sorbet, place the peppers, granulated sugar and water in a blender and process until smooth. Strain through a fine-mesh sieve, discard the solids and set the liquid aside. Place the raspberries in a food processor and process until pureed. Strain the puree through a fine-mesh sieve, pressing on the solids to extract as much puree as possible. Discard the solids. Place the puree in a bowl and whisk in the powdered sugar. Measure out and stir in 1 to 2 tablespoons of the chili-and-sugar syrup, to taste. Refrigerate until chilled, and freeze according to the instructions for your ice-cream maker.
• To make the crepes, preheat the oven to 275 degrees. In a bowl, combine the rice flour and sugar. In another bowl, whisk together the egg whites, melted butter and hot water, and stir it into the flour and sugar. Keep stirring until the mixture is smooth.
• Place an 8-inch nonstick skillet over medium heat. Brush it with clarified butter and pour in 2 tablespoons of the batter, swirling the pan to coat it evenly. Cook until the crepe is set but not brown, about 1 minute. Turn and cook the other side. Transfer to a plate and allow to cool slightly. Cut crepe into 4 wedges, and transfer to a sheet pan lined with parchment paper. Repeat until you have made 6 crepes. Brush them with clarified butter, sprinkle with granulated sugar and bake until crisp, about 20 minutes. Remove from oven and cool.
• To make the filling, combine the cream and rum, and whip until soft peaks form. Combine the coconut and sugar, and fold into the cream. Place the raspberries and granulated sugar in a bowl and mash with a fork until smooth.
• When ready to serve, place a wedge of crepe on a dessert plate and spread with a layer of coconut mixture, then with raspberry puree. Stack a second wedge on top, and add the coconut and raspberry layers. Repeat again, and top with the fourth wedge of crepe. Place a scoop of sorbet on the side.