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Charlie Trotter's Tropical Fruit -
Macadamia Nut Napoleons



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Tropical Fruit – Macadamia Nut Napoleon

Kitchen Sessions with Charlie Trotter
by Charlie Trotter, 1999, Ten Speed Press

“This napoleon is whimsical and absolutely open to interpretation.
Practically any type or combination of seasonal fruit can be used.
The flavors of the vanilla, macadamia nuts, and tropical fruits all
dance with sensuality that will appeal to any palate. Plump, luscious
fruit slices blend into the satiny coconut cream, which in turn is
offset by the crispy vanilla-macadamia nuts tuiles and the crunchy
macadamia nut brittle. This utterly joyous dessert can be easily
assembled in any size – for instance just a petite tart is the perfect
precursor to a slice of intense chocolate cake.”

Serves 6

1 cup Vanilla Simple Syrup (recipe follows)
1 tablespoon freshly squeezed lime juice
1 cup peeled and thinly sliced mango
1/2 cup peeled and thinly sliced papaya
1/2 cup peeled and thinly sliced pineapple
1/2 cup peeled and thinly sliced guava
1/4 cup heavy cream
1/2 cup mascarpone
2 tablespoons sugar
Vanilla-Macadamia Nut Tuiles (recipe follows)
1/2 cup chopped Macadamia Nut Praline
(recipe follows)
1/4 cup toasted coconut

To prepare the fruit
:  Cook the Vanilla Simple Syrup, the lime juice, 1/2
cup of the sliced mango, and all of the papaya, pineapple and guava over medium heat for 5 to 8 minutes, or until the fruits are warmed through.
Pour most of the liquid from the pan into a blender and purée with the
remaining 1/2 cup of mango for 1 minute, or until smooth. Refrigerate
the fruit and the sauce for 30 minutes, or until chilled.
To make the cream
:  Whip the heavy cream, mascarpone and sugar
with an electric mixer on high speed until medium stiff peaks form.
Place 1 teaspoon of the mascarpone cream in the center of each plate.
Place a tuile over the cream and place 2 teaspoons of the cream in the
center of the tuile. Spoon some of the warm fruit over the cream and
sprinkle with the chopped praline. Continue to layer with the cream, fruit, praline, and tuiles until you have 3 layers of fruit and 4 layers of tuiles.
Spoon some of the mango purée around the plate and sprinkle with the
toasted coconut.

Vanilla Simple Syrup
Yield: approximately 3 cups

Bring 2 cups water, 2 cups sugar, and the pulp and pod of 1/2 vanilla
bean to a boil, remove from the heat, and let cool. The syrup may be
kept for up to 1 month in the refrigerator.

Vanilla-Macadamia Nut Tuiles
Yield: about 40 tuiles

1/4 cup sugar
1/4 cup plus 1 tablespoon flour
Pulp of 1/2 vanilla bean
1/4 cup plus 1 tablespoon butter, melted and
cooled to room temperature
3 egg whites
1/4 cup ground macadamia nuts

Combine the sugar and flour in a small bowl. Add the vanilla pulp,
melted butter, and egg whites and stir until smooth.
Cut a 2 1/2-inch square in the center of a piece of cardboard or heavy
plastic to create a template. Place the template on a Silpat-lined sheet
pan, and spread a thin layer of the tuile batter in the template. Remove
the template and repeat the process until you have at least 24 tuiles.
Sprinkle the tuiles with the macadamia nuts and bake at 300 degrees
[F] for 8 to 12 minutes, or until golden brown.
Remove the tuiles from the sheet pan while warm and store in an air-
tight container at room temperature until needed or up to 1 day.

Macadamia Nut Praline
Yield: 1 cup

1/2 cup sugar
1/4 cup water
1/2 cup toasted macadamia nuts

In a medium, heavy-bottomed sauté pan, combine the sugar and water
over medium heat and cook for 10 minutes, or until golden brown. Swirl
the pan as necessary to distribute the caramel. Stir in the nuts. If any of
the sugar crystallizes, continue to cook over low heat to remelt. Pour the
nuts and caramel onto a lightly oiled nonstick sheet pan. Let cool and
coarsely chop. Store the praline in an airtight container at room temper-
ature until ready to use.

Wine Notes:  The nut and fruit elements in this napoleon suggest nut and
caramel flavors in wine choice. An older Malmsey Madeira, such as a 15- or
20-year-old from Blandy’s, fit the bill. Older tawny ports will also blend
just as well.

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