Like I wrote in the previous posts, I’m still obsessed with making finger food. I have leftover dumpling wrappers in my freezer and I’m trying to find a good way to use them. A couple of years ago, I made something similar but with mango, avocado, and tomato. I find them to be so cute.
I wish I could find/buy microbasil because the addition of a little green thingy would complete this dish.
For the Fruit Bites
- Dumpling/wonton wrappers
- Butter @ room temperature
Preheat oven to 425ºF. Spray a mini muffin tray and place one dumpling wrapper in every space. Using a brush, butter each wrapper. Place muffin tray into oven and cook for 8-10 minutes. Take crispy dumpling wrappers out of the muffin tray and set on a cooling rack.
For the Lemon Crème Chantilly
- ½ lemon, juiced & zested
- 2 cups heavy cream
- Powdered sugar, as needed
Whip cream until stiff peaks and add 1-2 TBS powdered sugar, or to your liking. I don’t like overly sweet things. Add in the lemon juice and zest and fold well. Place in a pastry bag with a small star tip and set aside in the fridge until ready to use.
For the Strawberry Compote & Consommé
- 2 cups strawberry trimmings
- 1 cup lemon juice
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tsp cornstarch
In a saucepan, add whatever overripe strawberries and strawberry scraps/trimmings that you have, and all the other ingredients. Toss and bring to a boil and turn heat down to a simmer. Simmer for 10 minutes and turn off heat. Wrap it tightly with plastic wrap and place it in a warm area and let it infuse for as long as possible, 4 hours ideally.
Strain the liquid and place inside a clean saucepan, set aside the solids. Bring strawberry liquid to a small boil and whisk in cornstarch that has been mixed with a little water. Bring back to a boil and turn off heat. Place both liquid and compote in the fridge.
For one serving: place 5 blueberry halves as the base and pipe a rosette of whipped cream in the center. Place the dumpling cup on top and pipe more whipped cream in it and decorate with strawberry compote, sliced strawberries, and sliced blueberries. Drizzle the strawberry sauce around the base at the end.
For party presentation: pipe a tiny amount of the whipped cream on the plate so that dumpling cups don’t move. Pipe more whipped cream in it and decorate with strawberry compote, sliced strawberries, and sliced blueberries. Serve with strawberry sauce.
*I made this for my birthday get-together.