Chocolate Wontons with Ginger Ice Cream
Source: Recipe from Chef Neath Pal
From chef Neath Pal of Neath's, an upscale Asian-French restaurant in Providence, R.I. "Ginger ice cream is very soothing and cool," he says.
1 qt. heavy cream
8 oz. butter
4 lb. semi-sweet chocolate, chopped
1 package wonton wrappers (50-count)
Beaten eggs, as needed for egg wash
Ginger Ice Cream:
7 egg yolks
1 cup sugar, divided
2 cups milk
1 cup heavy cream
3 tbsp. chopped, peeled fresh ginger
Fried julienne wonton wrappers, for garnish
- For wontons: In a large saucepan, bring cream and butter to a boil. For the ganache: Add chocolate and stir until melted and mixture is smooth. Let ganache cool at room temperature until thickened.
- Brush each wonton wrapper with egg wash. Using a 1⁄2-oz. ice cream scoop, scoop a ball of ganache into the center of each wrapper. Fold up corners, making sure to seal seams and eliminate all air pockets (this is essential to prevent chocolate blowouts when frying). Wrap and freeze wontons.
- For ice cream: In large bowl, whisk egg yolks with 1⁄2 cup sugar; reserve.
- In a saucepan, bring milk, cream, and remaining 1⁄2 cup sugar to a boil. Remove from heat and add fresh ginger. Steep for 15 min.
- Drizzle milk mixture into egg mixture, whisking constantly, then pour back into saucepan and cook over moderate heat 2-3 min. until slightly thickened. Do not boil; stir constantly with a rubber spatula to avoid curdling. Cool completely.
- Freeze mixture in ice cream machine according to directions.
- Per order, deep-fry 3 wontons in hot oil at 350°-375°F. Dust with confectioners’ sugar and serve with Ginger Ice Cream; garnish with fried julienne wonton wrappers.