These crisps add a crunch to our Tangerine Sorbet.
9 wonton wrappers, each cut into 4 triangles
1 large egg white, lightly beaten
2 tablespoons superfine sugar*
1 tablespoon black sesame seeds
• Preheat oven to 350˚.
• Place wonton wrappers on a baking sheet. Lightly brush with egg white. Sprinkle with sugar and sesame seeds.
• Bake until edges are golden brown and wonton is crisp, approximately 6 minutes.
*Superfine sugar can be found at most grocery stores. Or you can pulse granulated sugar in a food processor to make it
(Pictured with Tangerine Sorbet)