Cherimoya and Raspberry Napoleon
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • Phyllo cookies:
  • 3 oz grated dried coconut
  • 2 tablespoons light brown sugar
  • 15 sheets phyllo dough
  • ½ cup butter, melted
  • Créme Brûlèe:
  • 4 cups heavy cream
  • 10 egg yolks
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Garnish:
  • 1 cup cherimoya, peeled and seeded
  • 1 cup raspberries
  • 2 sprigs mint leaves
  • 1 lt. coconut sorbet
  • 1 cup raspberry coulis**
Instructions
  1. Preheat the oven to 400ºF.
  2. Lay one sheet of phyllo dough on a clean surface.
  3. Brush with melted butter. Sprinkle with a little sugar and a little grated coconut.
  4. Cover with another phyllo dough sheet, and repeat three times. Cut in triangles or squares, about 3 inches long.
  5. Place on a greased baking sheet (or covered with Silpat).
  6. Bake for 5 minutes or until lightly golden. Cool on racks.
  7. If made in advance, store in a tightly sealed container until ready to use.
  8. Créme Brûlée:
  9. Preheat the oven to 380ºF.
  10. Put the cream in a medium saucepan and bring to a boil.
  11. Meanwhile beat the egg yolks with the sugar until pale. Add the boiling cream, stirring all the time. Discard the foam.
  12. Pour in 8 ramekins and bake for 30 minutes. Cool.
  13. This can be made one day in advance. Keep refrigerated.
  14. To assemble:
  15. On dessert plates, put 1 tablespoon créme brûlèe, a phyllo cookie on top, another tablespoon créme brûlèe, bits of cherimoya, and some raspberries.
  16. Repeat the layers and finish with créme brûlèe and cherimoya.
  17. Place a scoop of sorbet at the side (optional), and garnish with mint leaves and some raspberry coulis (optional).
  18. **Raspberry coulis
  19. In the vase of a blender process 2 cups raspberries with 2-3 tablespoons sugar and the juice of ½ lemon. Strain and keep refrigerated until ready to use.
Recipe by PERU DELIGHTS at https://perudelights.com/exotic-cherimoya-and-raspberry-napoleon/