Chocolate Sorbet Quenelles and Caramelised Wonton Stacks

I'm going to get a bit MasterChef on you this time. This was a toughie but I finally decided on Chocolate Sorbet Quenelles, which just so happen to go really well with my favourite Donna Hay recipe Caramelised Wonton Stacks. So:

Chocolate Sorbet Quenelles

Photo by Chez Pim

  • 1/2 Cup sugar
  • 1/4 cup Dutch Processed Cocoa
  • 3/4 Cup water
  • 1/2 t vanilla extract
  • 1 T Kahlua

Place first three ingredients in a saucepan, whisk together and bring to a boil for 1-2 minutes, add vanilla and kahlua, pour into a bowl cover and freeze.

Make quenelles of frozen sorbet by forming small oval shapes using two teaspoons transferring the mixture from one teaspoon to the other until they resemble a football. Serve on chilled Chinese spoons. They can be made ahead of time and will keep in the freezer for weeks.

(Thanks Mum!)

Also because I love these and you can use the Chocolate Sorbet in-between, if you're a bit lazy or to hungry to muck around with quenelles …

Caramelised Wonton Stacks

Preheat oven to 180 degrees Celsius. Place 6 wonton wrappers (or cut one big one into four) on a baking tray lined with non-stick paper. Brush wontons with 15g melted butter and sprinkle with one tablespoon brown sugar combined with 1/2 teaspoon cinnamon. Bake for 7-8 minutes or until golden and crisp. Cool wontons and store in an airtight container until needed.

To serve, place a large scoop of your favourite ice-cream between two wontons.


- Kelly Wright Twitter: @ccmkelly