Crispy Fettuccine Napoleon with Fruits and Mango Ice Cream - BigOven 75557

Crispy Fettuccine Napoleon with Fruits and Mango Ice Cream

Ready in 1 hour

Top-ranked recipe named "Crispy Fettuccine Napoleon with Fruits and Mango Ice Cream"

Share it:

Try this Crispy Fettuccine Napoleon with Fruits and Mango Ice Cream recipe, or contribute your own. "Blueberries" and "Cream" are two tags used to describe Crispy Fettuccine Napoleon with Fruits and Mango Ice Cream.


Are you making this? 
2 c Strawberries
1 c Blueberries
1/2 c Mint
1 c Loosely whipped cream
6 Raspberries, strawberries,
2 Ripe mangoes
1/2 c Clarified Butter
1 1 pound package of rolled
1 tb Sugar
1/2 c Powdered sugar
5 1/2 c Raspberries, pureed and
2 c Raspberries
1/2 ga Vanilla ice cream
1 cn Drained apricots

Original recipe makes 6 Servings



Fettuccine: Leaving phyllo rolled up, cut into 1/4-inch 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 350-degree 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 8x8x2-inch 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 1/2 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 free-lance writer Barbara S. Dickson and family. The recipes are Elwells unless otherwise noted. (From the Detroit News Web Page,, 8/22/95) Recipe by: 8/22/95 Posted to MC-Recipe Digest V1 #649 by Rooby on Jun 26, 1997

Calories Per Serving: 794 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Crispy Fettuccine Napoleon with Fruits and Mango Ice Cream. Be the first to review it!

I'd rate it:

sign in to add your comment

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free