Sweet Ginger Wonton Nests W/ Mixed Sorbets and Berries

Submitted by Chicagoland Chef du Jour

"This recipe appeared in today's USA Weekend magazine. It looks very yummy, refreshing and impressive. A perfect finale to any dinner party. Prep time does not included freeze time. Recipe by: Pam Anderson"

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 8

ingredients

• 2 cups canola oil, substitute vegetable oil, for frying
• 16 wonton wrappers
• 1⁄2 cup sugar
• 1 tablespoon ground ginger
• 3 pints sorbet, your choice of flavors (mango, raspberry, coconut)
• 1 pint fresh raspberry
• 1⁄2 cup roasted pistachios, coarse chop

directions

1. Heat oil in a Dutch oven. Check proper heat w/ small cube of bread; when it sizzles when dropped into the oil, the oil is hot enough.
2. Set up wire rack over newspaper for draining wontons.
3. While oil is heating, mix: sugar and ginger.
4. Working 4 at a time, drop wontons into oil. Fry until crisp and golden brown, turning once, approximately 1-2 minutes.
5. Remove and drain on rack until cool. Dredge though the sugar. Return to rack.
6. Using a 1 T spring action ice cream scoop, form generous sorbet balls. Eight of each flavor. Place on a rimmed pan, return to freezer to keep firm.
7. To serve: place 2 wontons on each plate, top with sorbet, berries and nuts.

8. NOTE: the nutritional facts seem to take into account all the oil. Here is what is printed with the recipe:

9. 337 calories per serving, 4g protein, 63g carbs, 9 g fat (.8g sat) ,1mg cholesterol, 23 mg sodium.