Banana Spring Rolls with Ganache | House and Leisure
food, Recipes

Banana Spring Rolls with Ganache


For the cream liqueur ganache 125ml fresh cream 200g chocolate, chopped into small pieces 60ml cream liqueur  For the spring rolls 2 bananas 8 sheets of spring roll pastry 1 egg, beaten canola oil for deep frying


For the cream liqueur ganache Boil the cream, remove from the heat, then add the chocolate and cream liqueur and stir until the chocolate has melted and the sauce is smooth. Reserve half of the sauce to use as a dip for the spring rolls, and place the other half into the fridge to set. For the spring rolls Peel the bananas and cut them lengthways in half, and then across into quarters. Position the spring roll pastry on a board in front of you so that one of the corner points is at the top. Place a tablespoon of the chilled ganache at the bottom point of the pastry, then top this with a piece of banana. Brush the edges of the pastry with egg, then begin to fold your spring roll: fold the bottom point of the pastry up to cover the filling, then fold in the two side edges to the edge of the filling on either side. Roll the filled edge all the way to the top edge to form a tight spring roll. Heat the oil to 160°C. Deep-fry the spring rolls until golden. Drain them of the oil on kitchen paper, then serve with the reserved ganache as a dip. This recipe was supplied by Antonella Tuscan Tiramisu Cream Liqueur.