Monday, 25 June 2012
Amarula brings spring to the table
Celebrate the new season with a spring roll given a lift with Amarula ganache and banana spring rolls.
200 g milk chocolate, broken into small pieces
90 ml cream
60 ml Amarula
8 sheets of spring roll pastry or 4 sheets of phyllo pastry
Oil for deep-frying
Ice cream and crushed peanut brittle for serving (optional)
Place the chocolate and Amarula in a small bowl. Heat the cream until it starts boiling and then immediately pour it over the chocolate and Amarula. Stir until the chocolate has dissolved completely and the mixture is smooth and shiny. Place the bowl in the fridge to chill.
If you are using spring roll pastry, it will already be divided into individual sheets ready for rolling. Phyllo pastry sheets are bigger and will need to be cut in half so that you have two square pieces approximately 30 cm x 30 cm in size.
Peel the bananas and cut them lengthways in half, and then in half along its width.
Crack the eggs into a bowl and whisk.
Place a tablespoon of ganache at the base of the wrapper (as seen in diagram below – if your pastry is square place it with the short side closest to you and follow the rest of the instructions). Place a piece of banana on top of the ganache. Once you’ve completed step 2 in the diagram, use a basting brush or your fingers to paint the flat part of the pastry with the raw egg. The egg will act as glue. Complete the spring rolls as per the diagram below.
You can either deep-fry the spring rolls in oil, at 180°C, until golden brown or prepare it in the oven at 180°C until golden brown. Serve with ice cream of your choice and sprinkle with some crushed peanut brittle.
Makes eight spring rolls, serves four.
Please visit www.amarula.com or www.facebook.com/amarula for more recipes and facts about Amarula.
Amarula is available from leading stores nationwide.