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Organic Cocoa Hazelnut and Mascarpone Spring Rolls

Organic Cocoa Hazelnut, Pear and Mascarpone Spring Rolls

  • Author: Loreto
  • Prep Time: 30 minutes
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 10 spring rolls 1x
  • Category: Dessert
  • Method: Deep frying
  • Cuisine: Fusion

Description

Organic Cocoa Hazelnut, Pear and Mascarpone Spring rolls, where gooey melted chocolate and sweet cheese meets some wonderfully caramelized pear all wrapped up in a crispy shell.


Ingredients

For the pear:

  • 1 Bosch pear, diced
  • 1 teaspoon butter
  • 1 teaspoon sesame oil
  • 1 teaspoon maple syrup
  • pinch of cinnamon
  • pinch of nutmeg

For the filling:

  • 10 teaspoons mascarpone cheese
  • 10 teaspoons Penotti’s Organic Cocoa Hazelnut spread

For the dipping sauce:

  • 1/4 teaspoon sesame oil
  • pat of butter
  • 2 teaspoon Duo Penotti Caramel Hazelnut Spread
  • 1 teaspoon maple syrup
  • pinch of white pepper
  • pinch of cardamom
  • splash of cream

For the wrappers:

  • 10 store-bought 6inch x 6inch spring roll wrappers
  • a little bowl of warm water

Instructions

  1. In a saute pan, drizzle sesame oil and place butter in to melt over medium heat. Toss in diced pear, sprinkle with cinnamon, cardamom, nutmeg, and stir. Add maple syrup, saute for another minute and set aside to cool.
  2. Place a spring roll wrapper on a clean surface. Spread a teaspoon of mascarpone cheese, top with a teaspoon of Organic Cocoa Hazelnut spread, sprinkle with caramelized pear. Brush sides, top, and bottom with warm water. Remember to leave enough space on both sides of the wrapper for folding and rolling. Begin by first rolling the wrapper forward until it overlaps, then fold sides in and continue rolling until it comes to the end. Before reaching the end, brush some warm water on the last inch of the wrapper to seal. Place spring rolls seam side down and set aside.
  3. In a small saucepan, add sesame oil, butter, and the Duo Penotti Hazelnut and Caramel spread. Whisk in cream, until a smooth consistency is achieved. Season with white pepper and cardamom. Mix well and put in a serving bowl.
  4. In a wok, heat up 500 ml grapeseed oil to 360° F. Slowly place spring roll seams side down into the oil. Fry for about 2 minutes or until they turn a golden brown color. Take out spring roll with a slotted spoon. Let excess oil drip off into pan and place on a paper towel-lined plate.
  5. Serve warm with dipping sauce.

Notes

These spring rolls are best made and fried right away to prevent the wrappers from getting soggy and falling apart in the oil when frying.

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