Hello everyone, today we're going to make a sweet Asian speciality
Preparation time: 20 minutes Cooking time: 10 minutes
For 18 spring rolls
Ingredients:
- 9 sheets of brick pastry
- 20cl single cream
- 15g sugar
- 250g dark chocolate
- 1 banana
- 1 egg yolk
- 25g melted butter
- 150g fresh raspberries + a few for decoration
- 1 pinch green anise
- Powdered sugar
- Grape seed oil
Preparation:
Bring the cream and sugar to the boil in a saucepan, pour over the chocolate pieces and stir until the ganache is smooth and reserved.
Peel the banana and cut in half lengthways, then into thirds and thirds. Beat the egg yolk in a bowl.
Cut the brick pastry sheets in half and trim the edges to make rectangles. On the bottom of each rectangle, place a piece of banana and, on top, 1 tablespoon of chocolate. Fold the edge towards you over the banana, then the right and left sides, and start rolling, pressing down a little. When you reach the top, brush the brick pastry with egg yolk. Spread melted butter over the spring roll to prevent it from drying out. Repeat until all ingredients are used up.
Blend the raspberries with the green aniseed, but don't strain the confit through a fine sieve - keep all the pulp.
In an oil bath at 180°C, fry the spring rolls for 1 minute on each side. When golden brown, drain with a spider on absorbent paper. Serve with raspberry confit, dust with powdered sugar and garnish with fresh raspberries. Enjoy!
Here's how it turned out:
I hope you enjoyed it!!!
See you!
Alex
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