Chocolate Wontons with Ginger Ice Cream

Menu Part: 
Cuisine Type: 

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

Confectioners’ sugar
Fried julienne wonton wrappers, for garnish


1. 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.

2. 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.

3. For ice cream: In large bowl, whisk egg yolks with 1⁄2 cup sugar; reserve.

4. 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.

5. 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.

6. Freeze mixture in ice cream machine according to directions.

7. 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.

Source: Recipe from Chef Neath Pal

More From FoodService Director

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...

FSD Resources