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
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources