Raspberries and Lemon curd in Wonton Cup
April 10, 2011
Saturday was a gorgeous day... sun shining, blue sky and fresh cold Southerly wind blowing...
I was planning to sit down and finish up this post ... but I just couldn't stay indoor for long... I kept on typing... hit the delete button... then typed and delete again... After struggling for few more minutes... finally, I decided to go out and do some gardening... looking for some inspiration If only my composing... typing would be as fuss-free as this dessert...
Only 3 main ingredients are required to whipped up this wonderful dessert : wonton skins, frozen raspberries and lemon curd either homemade or store-bought...
Since I have all the above plus some lemons in the fridge.... so I went on an extra mile to make my own lemon curd...
Whipped up lemon curd, if you are in a hurry... refrigerate for at least 30 minutes..
Note : Add more sugar to the lemon curd if the packet of frozen raspberries are a little bit 'tart' and sour-ish.
And just before serving... prepare the wonton skins for baking... placed in mini muffin tray, shaped it like a cup and bake... voila... refreshing crunchy dessert is ready......
I have only one comment about my wonton cups... although the packet labelled as extra-thin wonton skins... it is still too thick... to my liking...
wonton skins20g butter meltedfresh or frozen raspberry
- Preheat the oven to 180C.
- Brush both side of wonton skins with melted butter.
- Gently push them into mini muffins pan.
- Bake for 5 -8 minutes depending on the oven, until golden in colour
- Leave it to cool.
- Spoon lemon curd into the wonton cups and top with raspberry
- sprinkle with some icing sugar ..
This is lovely and nice. I need to prepare some lemon curd soon.
ReplyDeleteLooks great! How do you "twist" these wonton wrappers to look so beautiful? is there a special size that I need to look for when buying the wrappers? Thanks!
ReplyDeletevery pretty!
ReplyDeleteI'm thinking of preparing this for a party, does the wonton skin get soggy fast?
So refreshing!
ReplyDeleteThis is such a simple and elegant treat! :)
ReplyDeleteAmy
http://utry.it
Sonia,
ReplyDeleteThank you :D
Lana,
ReplyDeleteOnly one size I have seen so far.. its about 8cm by 8cm (approximate size)...
What I did was... fold the sides a bit and pushed down ...to fit in my mini muffin tray.. and bake :D
Swee San,
ReplyDeleteThank you :D
Soggy? I think I may need your feedback on that ;)...
with 2 hungry teens plus 1 sweet tooth hubby...all gone in a jiffy...
Jun,
ReplyDeleteThank you :D
Amy,
ReplyDeleteThank you :)
Lovely! I really like lemon curd and this is such a great idea!
ReplyDeleteVery pretty!
ReplyDeleteLeemei,
ReplyDeleteThank you :)
tigerfish,
ReplyDelete:D
it's simply beautiful !
ReplyDeletehttp://kitchensojourn.blogspot.com :)
Lisa, this is an absolutely brilliant idea! Great clicks too.
ReplyDeleteAisha Jameel,
ReplyDeleteThank you :D
Angie,
ReplyDelete:D ... thank you
FYI~ few been 'gobbled up' while clicking away.. ;)
These look far too pretty to be so easy! Can't wait to try these for the next dinner party!
ReplyDeleteCuteness!!!!
ReplyDeleteIf i were to bring this to a party, i'm pretty sure these will be gone in approx 60 secs! haha!
Kristen,
ReplyDeleteThank you :D
maameemoomoo,
ReplyDeletethese will not make it to the party with my kiddos ;D
So cute! We're having guests this weekend and I will try these. I hope they will look as pretty as the ones in the photos! Thanks for sharing!
ReplyDeleteCooking Rookie
ReplyDeleteHappy trying... n have a great weekend :)
I just made these, I used spring roll wrappers, they were way bigger than my muffin cups so I had to cut the edges with scissors :-). They were not as elegant as yours, but still tasted great and were crunchy - perfect contrast for the custard. I also baked the leftover pieces of the wrappers, and sprinkled them on top for a Napoleon - like effect :-). It was a lot of fun making and very tasty! Thanks, Lisa! Have a lovely weekend :-)
ReplyDeleteCooking Rookie
ReplyDeleteThrilled to know that you had fun making these and thank you for your feedback... :)