JNA Institute of Culinary Arts

Recipe Database - www.culinaryarts.edu


Fresh Berry Napoleon

4 servings


5 oz ricotta cheese

1 tbs honey

tsp vanilla

10 Honey crisps

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 tsp pools


Honey Crisps

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


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