Tropical Fruit and Macadamia Nut Wontons with Ginger Creme Anglaise - tropical fruit

Method

• In a bowl, mix the tropical fruit with the brown sugar, nuts, and ginger together.
• In a small bowl, beat the egg.
• Lay several of the wonton wrappers on a work surface.
• Spoon 2 teaspoons of filling into the center of each wrapper.
• Paint the edges with the beaten egg and fold the bottom up over the top to enclose the filling and make a triangle.
• Press down to completely seal the edges.
• Repeat with the remaining ingredients.
• In a large wok or pot, heat oil to 360 degrees F to 370 degrees F. Add the fruit wontons in batches to the oil and cook until golden brown, about 45 seconds, turning as they cook.
• Remove, drain on paper towels, and dust with powdered sugar.
• Repeat with the remaining wontons.
• Spoon Ginger Creme Anglaise on the bottom of dessert plates, and top with 3 to 4 wontons per plate.
• Garnish the plates with dried banana and pineapple chips, and crystallized ginger, if desired.
• In a small, heavy saucepan, combine cream and ginger.
• Warm to about 110 degrees F over medium-low heat.
• Remove from the heat and let steep for 10 minutes.
• In a bowl, whisk together the egg yolks and sugar.
• Add 1/2 cup of the hot cream to the egg mixture, whisking constantly.
• Gradually whisk the egg mixture into the cream and cook, stirring, over medium heat until it thickens and coats the back of a spoon, about 3 minutes.
• Remove from the heat and strain into a clean bowl.
• Discard the ginger.
• Serve immediately.
• If not serving immediately, press plastic wrap against the surface of the custard so a film will not form, and refrigerate.
• Yield: 2 cups