Institute of Culinary Arts
Recipe Database - www.culinaryarts.edu
Fresh Berry Napoleon
5 oz ricotta cheese
1 tbs honey
¼ tsp vanilla
10 Honey crisps
¼ oz 10X sugar
15 oz blackberries or raspberries
5 fl oz raspberry coulis
Puree the ricotta, honey, and vanilla in a food processor until smooth
Dust the honey crisps with the sugar
Spoon 1 tsp of ricotta mixture onto the center of the plate.
Arrange 1.5 oz of berries on the ricotta.
Top the berries with a crisp
Spoon 1 tsp of ricotta on the crisps and spread the ricotta to the edge of the crisps.
Arrange 1.5 oz of berries over the ricotta.
Top with one crisp.
Spoon coulis around the napoleon in six ½ tsp pools
Yield: 6.5 oz batter (about twenty 3 inch crisps)
Number of servings 10
Serving 2 crisps
2 oz honey
1 oz butter, softened
1 oz powdered sugar
1 egg white
1.5 oz AP flour
Combine the honey, butter and sugar in a food processor and process until smooth.
Add the egg white and process until smooth
Add the flour and process until fully incorporated
Turn a sheet pan upside down and either spray the bottom lightly with oil or cover with a silicone baking mat. Spread a thin layer of the batter over the prepared sheet pan
Bake in a 375F oven until golden, 10 to 12 minutes. Remove from oven and cut into desired shapes