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| from Meritage Restaurant Fresh Fruit Spring Roll 4 servings 2 Large Bananas (the straighter the better) 3 Large Kiwis 1/4 c. fresh grated coconut, unsweetened, and toasted Powder sugar, as needed Spring Roll Wrappers 1 Egg white 1. Peel the kiwi, then slice into thin (1/8”) slices. 2. Working with one banana at a time, peel, and cut in half. Take half at a time, and quarter longways. 3. Lay a spring roll wrapper with a point facing you, keeping the rest covered with a damp towel to prevent them from drying out. Sprinkle powdered sugar liberally on the wrapper. 4. Then lay 1 quarter banana on the wrapper horizontally and then layer kiwi slices across to cover, around 3. Sprinkle a little coconut on the kiwi, and then put another quarter banana on top (like a sandwich). 5. Fold the wrapper over, then the side corners in and roll up. Seal with a little egg white. Keep covered with a lint free towel, and continue with the rest of the banana and kiwi until you have 8 rolls. Hold in the refrigerator until ready to serve. Can be done several hours ahead of time. Ginger Creme Anglaise 3 egg yolks 80 grams sugar 500 ml heavy cream 2 in. piece of ginger (peeled) 1. Grate the ginger, reserving as much juice as possible. 2. Place the ginger in a non-reactive saucepan with the cream and scald over medium heat. 3. Whisk the yolks and sugar together until light and ribbony. Add a small amount of the hot cream to the yolk mixture, while whisking, to temper. Slowly add the rest of the cream, while whisking. Add the mixture back to the saucepan and return to the heat. 4. Cook the anglaise gently, while stirring with a wooden spoon. Be careful not to let the sauce boil, or it will scramble the egg. When it begins to thicken enough to coat the back of a spoon, remove from the heat. 5. Strain through 3 layers of cheese cloth to remove the ginger pieces. 6. Cool quickly in an ice bath and store refrigerated until needed. Will hold for up to 3 days. Lemon grass Ice cream 3 c. milk 8 lemon grass stalks, white parts only, sliced 1/4 in. thick 3/4 c. yolks (5 to 6 large eggs) 1 c. + 2 Tbl. sugar 2 c. heavy cream 1. In a non-reactive pan heat the milk and lemon grass until scalded. Then turn the heat to low and simmer until it has reduced by 1/3, around 15 minutes. Remove from the heat and allow the mixture to steep at least an hour, preferably overnight. Strain and return to the saucepan. Heat until just under the point of boiling. 2. Combine the yolks and sugar, then whisk until light and ribbony. Add a little of the hot milk, whisking constantly, to temper the eggs. Slowly add the rest of the milk, while whisking. Then transfer the egg/milk mixture back to the saucepan, and cook over medium/low heat, stirring constantly with a wooden spoon. Cook until thickened enough to coat the back of a spoon. Be careful to not to let it boil, or it will scramble the egg. 3. Strain into a container placed inside an ice bath. When cooled add the cream and stir to blend. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to a freezer safe container, and hold until needed. Will hold for up to a week. Final Assembly 1. Heat peanut oil, or your oil of choice, in a small fryer to 350 degrees. When the oil is hot carefully place the fruit rolls in, and fry until light golden brown. Remove and drain on a towel briefly. 2. Drizzle a serving place with the ginger anglaise. 3. Cut the fruit roll with a serrated knife and place on the plate. 4. Top with a scoop of the lemon grass ice cream and finish with a quartered strawberry and a sprinkle of powdered sugar. 5. Serve and enjoy. |
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