Recipe - Crispy Fettuccine Napoleon With Fruits And Mango Ice Cream

FETTUCINE
1 1 pound package of rolled
phyllo
One half cup Clarified butter
1 tablespoon Sugar

FRUIT SALAD
2 cup Raspberries
2 cup Strawberries
1 cup Blueberries
One half cup Mint

MANGO ICE CREAM
2 Ripe mangoes
One half ga Vanilla ice cream

SAUCES
5 One half cup Raspberries, pureed and
strained (or frozen thawed
raspberries)
1 cn Drained apricots
1 cup Loosely whipped cream
One half cup Powdered sugar
6 Raspberries, strawberries,
blueberries for garnish

Fettuccine: Leaving phyllo rolled up, cut into 1/4inch slices with a knife
to form strips of dough the width of fettuccine. Remove paper strips. Toss
phyllo to loosen and separate. On a sheet pan, lined with parchment paper,
divide the strips into 12 equal "nests approximately 3 inches in diameter.
With a pastry brush, brush each nest with melted butter, then sprinkle with
sugar. Bake in preheated 350degree oven until lightly browned. Remove from
oven to cool.

Fruit Salad: Chop strawberries, then mix with raspberries, blueberries and
chopped mint.

Mango Ice Cream: Remove ice cream from freezer and allow it to soften. Peel
and remove pulp from mango seeds. Puree pulp in food processor. Mix the
pulp with softened ice cream. Line an 8x8x2inch pan with plastic wrap.
Spread softened ice cream into pan. Cover and refreeze. Store any extra ice
cream for use at a later time.

Sauces: Puree apricots in food processor. Force through fine mesh strainer,
pushing as much fruit through strainer as possible. Pour sauce into squeeze
bottle. If using frozen raspberries, next reserve One half cup liquid. Puree and
strain raspberries. (If using frozen, add reserved juice to sauce). Pour
sauce into squeeze bottle. Put whipped cream into squeeze bottle.

To serve: Cut ice cream into 6 equal squares. Place 1 fettuccine nest in
the center of each plate. Top with mixed fruit and mint. Place a square of
ice cream on top of fruit. Top with another fettuccine nest. Sprinkle with
powdered sugar. Using squeeze bottles, drizzle each sauce in a ring around
the fettuccine nest. Start with whipped cream, then apricot, then raspberry
sauce. On bamboo skewers, place 1 strawberry, 1 raspberry and 1 blueberry
per serving. Place vertically in the center of each nest for garnish.

Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
prepared for freelance writer Barbara S. Dickson and family. The recipes
are Elwell's unless otherwise noted. (From the Detroit News Web Page,
www.detnews.com, 8/22/95)

Recipe by: www.detnews.com 8/22/95 Posted to MCRecipe Digest V1 #649 by
Rooby MsRooby@sprintmail.com on Jun 26, 1997