Ingredients Jump to Instructions ↓

  1. 2 cups sugar

  2. 1/2 cup water

  3. 3/4 cup heavy cream

  4. 1/2 cup butter

  5. 3 tablespoons finely chopped candied ginger

  6. 2 cups roughly chopped macadamia nuts

  7. 4 sheets large spring roll wrappers Water, to seal Oil, for frying

  8. 1 cup milk

  9. 2 cups heavy cream

  10. 3/4 cup light brown sugar

  11. 1/2 vanilla bean, split

  12. 4 egg yolks

  13. 1/4 cup dark corn syrup

  14. 2 cups cider vinegar

  15. 4 cups sugar

  16. 2 tablespoons pickled ginger, sliced

  17. 1/4 teaspoon black peppercorns

  18. 3 star anise

  19. 1/2 teaspoon vanilla paste Pinch saffron

  20. 8 carambola or star fruit , sliced thin

Instructions Jump to Ingredients ↑

  1. In a small saucepan over medium heat, combine the sugar and water and bring to a boil . Cook the sugar until it caramelizes to a nice amber color. Remove from heat and slowly add the cream. Return to heat and stir until the sugar and cream are completely incorporated and smooth. Add the butter, candied ginger, and chopped nuts and allow the mixture to cool slightly. If the mixture gets too cool, simply reheat it slightly. Next, place the spring roll wrappers down on the table like a diamond, with one point closest to you. Divide the filling evenly between the 4 wrappers. Fold the point over the filling and roll. Fold over the left side and then the right side to seal the ends and continue to roll until a small triangle remains. Brush the edge with water and press to seal the end. Fry in 360 degree F oil, just to brown the skin . To make the ice cream, bring the milk, cream, sugar, and split vanilla bean to a boil. In a separate bowl, combine the egg yolks and corn syrup and stir. Once the milk has boiled, pour half of the milk into the yolks and stir until combined. Add the remaining milk and put back on the heat. Continue to stir until the mixture reaches 180 degrees F. Strain the mixture and cool in an ice bath. Place the mixture in an ice cream machine and freeze according to manufacturer's instructions. To prepare the carambola pickles, combine the vinegar, sugar, ginger, pepper, anise, vanilla, and saffron in a pot and bring to a boil. Remove mixture from heat and add the carambola slices. Let the carambola steep for 5 minutes. Remove the carambola with a skimmer , cool the liquid in a ice bath, return the carambola to cold syrup, and keep in the refrigerator. To serve, slice the wraps in half on a diagonal and place in the center of a plate. Scoop the ice cream and place it on the side of the wrap. Top each ice cream scoop with a couple carambola slices. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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