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.
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