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| Chocolate Spring Rolls on Blood Orange Supremes |
East meets west in this playful dessert. An extra-crisp spring roll wrapper envelops
a warm and soft chocolate-hazelnut filling.
Ingredients
1 cup 2% milk
zest of 1 orange
1/4 teaspoon ground cinnamon
3 large egg yolks
2.1 ounces granulated sugar
.9 ounces custard powder
1.2 ounces icing sugar
1.2 ounces roasted hazelnuts, finely ground
1.2 ounces 70% cocoa chocolate, melted
6 eight-inch square spring roll wrappers
1 large egg, beaten, for egg wash
2 cups oil for deep-frying
18 blood orange segements, for serving, optional
12 large mint leaves, fried, for serving, optional
Method
Bring milk to a boil in a saucepan. Add zest and cinnamon. Remove from heat,
cover tightly with plastic wrap to create a natural vacuum; allow flavors to infuse for
at least 15 minutes.
In a bowl, combine egg yolks, granulated sugar, and custard powder; whisk lightly
until sugar is dissolved. Strain milk over the egg mixture. Discard the zest.
Cook the mixture over high heat until it forms bubbles and thickens, stirring
constantly with a wire whisk to prevent scorching. Remove from heat and pur into
a food processor. Add icing sugar, hazelnuts and chocolate. Mix until throughly
combined. Transfer to a clean, shallow, container and cover immediately with
plastic wrap pressed right against the mixture. Using the sharp point of a knife,
puncture about 6 holes to allow steam to escape. Cool for at least 1 hour, then
refrigerate.
Cut each spring roll wrapper in half across and brush one side of each piece
completely with the egg wash. Pipe or spoon a bead of cool chocolate filling onto
the wrapper, about 1-inch from the bottom and each side. Fold the bottom and
side edges over filling. Brush the newly exposed dough with egg wash. Roll the
wrapper into a tight cylinder. Repeat until all wrappers and filling are used up.
Freeze for 2 hours, or up to 4 weeks [store in an airtight container for longer
periods].
To bake, preheat the oven to 300°. Heat a deep fryer to 350°. Drop frozen
spring rolls into hot oil and fry until golden brown. Remove from oil with a slotted
spoon and lay them on a wire rack over a baking sheet. Place in the oven for 5
minutes or until hot in the center. Keep warm until serving time.
For each serving, lay three supremes of blood orange down the center of a dish.
Lay the spring roll on top parallel to the line created by the supremes. Top the
spring roll with a french-fried mint leaf.
NOTE: You could put the fresh mint under the final fold of the spring roll wrapper.
When you deep fry the spring roll, the mint leaf will reveal itself underneath.
A nice bead of fruit sauce on the plate would be nice. Maybe a nice orange cream
anglaise, or simply melt orange marmalade and spoon it around the plate.
a warm and soft chocolate-hazelnut filling.
Ingredients
1 cup 2% milk
zest of 1 orange
1/4 teaspoon ground cinnamon
3 large egg yolks
2.1 ounces granulated sugar
.9 ounces custard powder
1.2 ounces icing sugar
1.2 ounces roasted hazelnuts, finely ground
1.2 ounces 70% cocoa chocolate, melted
6 eight-inch square spring roll wrappers
1 large egg, beaten, for egg wash
2 cups oil for deep-frying
18 blood orange segements, for serving, optional
12 large mint leaves, fried, for serving, optional
Method
Bring milk to a boil in a saucepan. Add zest and cinnamon. Remove from heat,
cover tightly with plastic wrap to create a natural vacuum; allow flavors to infuse for
at least 15 minutes.
In a bowl, combine egg yolks, granulated sugar, and custard powder; whisk lightly
until sugar is dissolved. Strain milk over the egg mixture. Discard the zest.
Cook the mixture over high heat until it forms bubbles and thickens, stirring
constantly with a wire whisk to prevent scorching. Remove from heat and pur into
a food processor. Add icing sugar, hazelnuts and chocolate. Mix until throughly
combined. Transfer to a clean, shallow, container and cover immediately with
plastic wrap pressed right against the mixture. Using the sharp point of a knife,
puncture about 6 holes to allow steam to escape. Cool for at least 1 hour, then
refrigerate.
Cut each spring roll wrapper in half across and brush one side of each piece
completely with the egg wash. Pipe or spoon a bead of cool chocolate filling onto
the wrapper, about 1-inch from the bottom and each side. Fold the bottom and
side edges over filling. Brush the newly exposed dough with egg wash. Roll the
wrapper into a tight cylinder. Repeat until all wrappers and filling are used up.
Freeze for 2 hours, or up to 4 weeks [store in an airtight container for longer
periods].
To bake, preheat the oven to 300°. Heat a deep fryer to 350°. Drop frozen
spring rolls into hot oil and fry until golden brown. Remove from oil with a slotted
spoon and lay them on a wire rack over a baking sheet. Place in the oven for 5
minutes or until hot in the center. Keep warm until serving time.
For each serving, lay three supremes of blood orange down the center of a dish.
Lay the spring roll on top parallel to the line created by the supremes. Top the
spring roll with a french-fried mint leaf.
NOTE: You could put the fresh mint under the final fold of the spring roll wrapper.
When you deep fry the spring roll, the mint leaf will reveal itself underneath.
A nice bead of fruit sauce on the plate would be nice. Maybe a nice orange cream
anglaise, or simply melt orange marmalade and spoon it around the plate.
