So the second Sydney Food Bloggers Xmas get-together has come and gone. The first happened when I was an infant in the Sydney blogging scene and one that I never made. I’m not one to celebrate Christmas but when there’s food involved as well as people that have the same addiction as I do, I’ll be there with food, a blanket and an appetite.
It appears the populus came baring gifts of sweets over savouries, as I did, and what I created came inspired by the gelato component of a dessert I recently had at Manfredi at Bells. Steve Manfredi … thanks for the flavour combo. My obsession with dumplings and the unusual pairing of rosemary and pinenuts have conceptualised a gewy chocolatey truffle centre within a crispy wonton shell, doused in powdered sugar and matcha. It’s sweet, it’s aromatic, it’s nutty and it’s a bit crunchy. Unusual flavours that will work for some, and not for others.
In a small frying pan toast the pine nuts over medium-low heat until golden. Add the sugar and increase heat to medium. Allow the sugar to melt and turn golden. Pour the melted sugar and pinenuts onto a tray and allow to cool completely. Break the toffee into pieces and work it to a coarse powder in a food processor. Add the rosemary, mix well and set aside.
Break the chocolate into a glass or ceramic bowl.
Heat the cream in the microwave for 2½ minutes and pour it over the chocolate. Stir well and set aside to cool. Add the praline, stir well, cover with cling wrap and chill in the fridge for 4 hours or overnight. When chilled, using a teaspoon or melon baller, roll the chocolate mixture into balls the size of a cherry and lay them out onto a lined tray. Put the tray into the freezer until the balls are solid.
Lay the wonton squares onto a work surface and top each with a frozen white chocolate ball. Brush a little water around the edges and bring each corner into the centre, lightly pressing the air out before you seal tightly. Repeat until all the mixture is used.
Heat the oil and deep fry the wontons in batches of four or five until golden. Set aside on paper towels to drain. These can be served hot or at room temperature.
Dust with the icing sugar & matcha powder.