10 wonton sheets, cut in half
1/2C organic sunflower oil
2-3 Tbsp cinnamon
1-2 Tbsp Aurelio Caramelised Balsamic
4 strawberries, cut into quarters
mint leaves for garnish
2-3 Tbsp vanilla ice cream (or whipped fresh cream or cream cheese)
Heat the sunflower oil in a small frying pan with medium heat until hot, fry wontons in small batches until crispy and golden brown for about 1 minute.
Scoop them out and drain on a paper towel. Sprinkle cinnamon sugar while hot.
Put the wonton together in a pile.
Place the ice cream or whipped cream on top and scatter strawberries and blueberries.
Heat up the balsamic glaze to thicken it, then pour over the fried wonton and add some mint leaves.