Hawaiian Napoleon
Hawaiian Napoleon might be just the side dish you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains about 5g of protein, 23g of fat, and a total of 409 calories. If you have pasta, sugar, vanilla bean, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
For the pasta sheets: Preheat oil to 350 degrees F. Deep-fry the pasta until golden brown.
Sprinkle the top with sugar while still hot so the sugar sticks.
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.
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.
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.