Bite-size white chocolate and ginger spring rolls with coffee bean sauce

Method

1. First prepare the coffee sauce. Mix together the cream, milk and coffee beans in a jug and set aside to marinate in the refrigerator overnight.

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.