Yield: 2 servings
|1 pint||Fresh raspberries|
|6 \N||Square wonton skins|
|½ cup||Chocolate chips|
|\N \N||Canola oil; for frying|
|3 ounces||Semi-sweet chocolate; chopped|
|½ cup||Heavy cream|
|\N \N||Grand Marnier; to taste|
Add berries, sugar and water to a hot saucepan. Allow mixture to come to a boil and then cook for approximately 3 minutes or until berries can be mashed. Remove from heat. Strain the berry mixture into a bowl, pushing with a wooden spoon. Allow to cool. Can be stored in a squeeze bottle in the refrigerator for up to two weeks. Stuff one wonton wrapper with ⅙ of the chocolate chips. Paint water on the edges, seal in a triangle shape, crimp lightly with a fork to ensure seal. Repeat with all six wonton skins.
In a large pot (or in a deep fat fryer) heat 3 inches of canola oil to 350 degrees. Using a spider or a slotted spoon, add the stuffed wontons to the oil and fry until golden on both sides. Remove to drain on paper towels.
Place the chopped chocolate in a small bowl. Heat heavy cream to a simmer and add to the chocolate stirring until the chocolate melts. Add Grand Marnier to taste. Arrange wontons on a plate. Top with the coulis and chocolate. This recipe yields 2 servings.
Source: "CHEF DU JOUR - (Show # DJ-9399) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Deborah Stanton
Converted by MM_Buster v2.0l.