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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. |
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