Hawaiian Napoleon

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
12 napoleons
Level:
Intermediate

Ingredients
  • Pasta Sheets:
  • Vegetable oil, for deep frying
  • 12 pasta sheets, cut into twenty four 3-by-2-inch triangles
  • 3 tablespoons sugar
  • Hershey's Chocolate Sauce:
  • 3 ounces heavy cream
  • 6 ounces Hershey's milk chocolate, chopped
  • Coconut Caramel:
  • 1 cup sugar
  • 1 cup coconut milk
  • Pineapple Mascarpone:
  • 1/2 fresh pineapple, cut into a small dice
  • 2 tablespoons butter
  • 1 vanilla bean, scraped
  • 1 cup mascarpone
  • 1/8 cup sugar
  • Garnish:
  • 1 tablespoon black lava salt
  • 1 tablespoon sugar
Directions

For the pasta sheets: Preheat oil to 350 degrees F. Deep-fry the pasta until golden brown. Drain on paper towels. Sprinkle the top with sugar while still hot so the sugar sticks.

For the chocolate sauce: Heat the heavy cream over medium-high heat so it comes to a simmer. Add the chocolate; remove from the heat and cover. After 10 minutes, whisk until smooth.

For the coconut caramel: Place the sugar in a heavy-bottomed saucepan with 1 tablespoon water. Heat over medium heat, swirling the pan without using a spoon or whisk, and cook until golden. Add the coconut milk and cook on medium-high, whisking until smooth.

For the pineapple mascarpone: Saute the pineapple in the butter in a large skillet over medium heat. Add the vanilla, remove from the heat and cool for 5 minutes.

Whip the mascarpone with the sugar until light and fluffy. Fold in the sauteed pineapple.

To assemble: Top 1 pasta square with 3 tablespoons pineapple mascarpone and

top with another pasta square. Drizzle the top with coconut caramel and chocolate sauce. Sprinkle the plate with lava salt/sugar mixture.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


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