Chocolate Wontons with Ginger Ice Cream

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
50

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.

Ingredients

Wontons:
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

Steps

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
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources