
Aldo Zilli
from
Good Food Live
For a truly indulgent treat try Bill McCarrick's sensational sweet spring rolls, served with a coffee-flavoured cream sauce
For a truly indulgent treat try Bill McCarrick's sensational sweet spring rolls, served with a coffee-flavoured cream sauce
Bite-size white chocolate and ginger spring rolls with coffee bean sauce
Method
2. Strain the coffee milk mixture, discarding the beans.
3. Place the coffee-flavoured milk mixture in a heavy-based saucepan. Bring to just under boiling point.
4. Meanwhile, whisk together the egg yolks and sugar in a bow.
5. Add the egg yolk mixture to the hot coffee-flavoured milk, whisking as you do so. Cook, stirring constantly, until the mixture nearly comes to the boil.
6. Strain into a bowl, cool and chill in the refrigerator for 2 hours.
7. To make the filling, melt the white chocolate in a bowl suspended over a pan of simmering water.
8. Meanwhile, bring the double cream to the boil in a saucepan. Pour the hot cream into the melted chocolate and mix together. Once thoroughly mixed, mix in the rum.
9. Cool the white chocolate mixture then refrigerate for 1 hour.
10. Make the spring roll sealer by mixing together the flour and water into a paste.
11. Cut the spring roll wrapper into four equal-sized squares.
12. Brush the spring roll sealer along all four edges of each square.
13. Pipe the white chocolate mixture across the centre of each square and sprinkle with a little of the finely chopped preserved ginger.
14. Roll the spring roll wrappers up over the filling, sealing the edges well. Place the 4 spring rolls on a baking sheet. Refrigerate for at least 2 hours.
15. Heat the vegetable oil in deep saucepan. Using a frying basket, fry the spring rolls at a medium heat for 40 seconds.
16. Remove the spring rolls and drain on a wire rack.
17. Serve the freshly-fried spring rolls with the coffee sauce.
Prep:
25 min, plus marinating and cooling
Cook: 10 min
Cook: 10 min
Ingredients
main:
1 sheet of spring roll pastry500ml vegetable oil, for deep-frying
For the filling:
200g white chocolate, broken into squares100ml double cream
20ml coconut rum
1 tbsp finely chopped preserved stem ginger
To seal the spring rolls:
50g plain flour60ml water
For the coffee sauce:
150ml double cream150ml Milk
75g Hawaiian coffee beans
3 egg yolks
50g caster sugar
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