- 18 springroll wrappers
- Vegetable oil for deep-frying
- Sauce
- 1/2 cup water
- 1/4 cup lemon juice
- 2 tbsp Sparkling Moscato
- ? cup rock sugar
- 2 tbsp cornstarch, dissolved in 2 tbsp of water
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 mango, thinly sliced
- 4 kiwifruits, peeled and sliced
- 1 star fruit, thinly sliced
- 1/4 cup thinly sliced dragon fruit
- 1/2 cup sliced strawberries
- Mint sprigs for garnish
- Pour oil into a wok to a depth of 2 inches.
- Heat over medium-high heat until hot, but not smoking.
- Working with a few spring roll wrappers at a time, deep-fry until golden brown and crisp for about 30 seconds per side.
- Drain the wrappers on paper towels. Combine sauce ingredients in a saucepan.
- Cook over medium heat, stirring constantly, until the sugar dissolves.
- Add the cornstarch solution to the sauce and stir over heat until the sauce thickens. Set aside.
- Place whipping cream in a bowl and whip until light and frothy.
- Add powdered sugar and vanilla extract and continue whipping until soft peaks form.
- For each serving, arrange a few pieces of fruit and whipped cream on top of each deep-fried wonton skin.
- Make 3 layers in total. Drizzle sauce over the layers. Garnish with a sprig of mint on the very top layer and serve.
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