Chef
Michael Taus, Zealous, Chicago, IL
|
Fruit Spring Rolls with Ginger-Chocolate
Sauce
Yield:
2 servings
Rolls:
-
2 rice paper spring roll wrappers
-
1 mango, peeled and sliced
-
8 banana slices
-
4 chunks canned pineapple
-
1 kiwifruit, peeled and sliced
Sauce:
- ¾
cup cream
-
1 tablespoon minced fresh gingerroot
-
1 ½ cups sugar
-
1/2 cup water
-
2 ounces semisweet chocolate, chopped
To
make the Rolls:
Fill
two shallow dishes with hot tap water. Soak each wrapper in its
own dish until pliable, about 2 minutes each side. Remove wrappers
from water; pat dry on cutting board with paper towels. Arrange
fruit in center of each wrapper. Fold in tops and bottoms, then
roll up like a burrito. Cover rolls with plastic wrap and refrigerate.
To make the sauce:
Bring cream and gingerroot to boil in small saucepan over medium-low
heat. Remove from heat, steep for 10 minutes. Strain mixture through
fine-meshed sieve or cheesecloth: set aside. Place sugar in saucepan
with 1/4 cup water; stir until blended. Using brush or fingers,
drizzle remaining water down inside of saucepan sides to remove
any clinging sugar crystals. Cover and boil over medium-high heat
for 8 minutes. Remove cover and check color of sauce. It should
be starting to turn a pale gold color. Continue boiling and checking
color until sauce caramelizes, about 8 more minutes. When caramelized
to a rich brown color, remove immediately from heat before sauce
burns. Slowly stir in cream mixture and return to a boil. Stir
in chocolate and reduce heat. Simmer 3 minutes.
To
serve:
Arrange spring rolls on individual serving plates with dipping
sauce on side.
Note:
In summer months, use fresh strawberries and raspberries instead
of the banana and pineapple. If you are unable to find rice paper
spring rolls, simply thread the fruit on bamboo skewers.
|
|
|
