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Ингредиенты
- 8 lrg Round (10-inch) rice- paper wrappers
- 1 x Mango, peeled, cut into 2-inch slices
- 6 sm Apricots, pitted, sliced
- 1/2 pt Each: raspberries, black berries
- 32 x Cherries: 24 pitted, sliced, 8 left whole
- 3/4 c. Whipping cream
- 1 Tbsp. Minced fresh ginger
- 1 1/2 c. Sugar
- 1/2 c. Water
- 2 ounce Semisweet chocolate, minced Gooseberries, fresh currants for garnish
Инструкции
- MICHAEL TAUS' VIETNAMESE FRUIT SPRING ROLLS WITH GINGER CHOCOLATE DIPPING SAUCE
- Preparation Time: 20 min
- Cooking Time: 15 -20 min
- Yield: 4 servings
- 1. Fill shallow bowl with warm water; soak wrappers, one at a time, till pliable, about 2 min on each side. Pat dry.
- 2. Place one wrapper on flat surface. Build a layered wall down center of wrapper with 1/4 of each in following order: mangos, apricots, cherries and berries on top. Pull wrapper ends over fruit; roll tightly. Wrap fruit-filled roll in a second wrapper. Repeat with remaining wrappers and fruit, saving some fruit for garnish. Wrap in plastic wrap; chill till ready to serve.
- 3. Heat cream and ginger to a boil in small saucepan. Remove from heat and let stand 10 min. Strain cream through a sieve; throw away ginger. Set aside.
- Heat sugar and water to a boil in separate saucepan. Reduce heat to medium; simmer till syrup becomes golden. Slowly whisk in ginger cream.
- Whisk in chocolate; heat mix to a boil. Reduce heat to low; simmer 1 minute. Pour through a sieve into a bowl. Cold.
- 4. To serve, cut each roll into 2-inch lengths and arrange on 4 individual plates; garnish with gooseberries, currants and whole cherries. Pour sauce into 4 small bowls; place one on each plate.
- 128 g
