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Peach and Raspberry 5-Spice Wonton Stacks

On the fourth day of Christmas my true love sent to me a pimped-up version of trifle to rival all trifles…..

December 15, 2016

Peach and Raspberry 5-Spice Wonton Stacks

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Peach and raspberry wonton stacks

ingredients for six
vanilla custard

300ml thickened cream
200ml whipping cream
½ tsp vanilla paste
50gm caster sugar
5 x egg yolks

fruit salad

350gm peaches
200gm raspberries
2 x sprigs mint leaves

five spice sugar

40gm caster sugar
1tsp Chinese 5-Spice

wontons

vegetable oil to deep fry
12 x wonton wrappers

method

  1. Make custard. Place both creams into saucepan with sugar. Bring to a simmer over medium heat, stirring occasionally to allow sugar to dissolve.
  2. Lightly whisk egg yolks and vanilla paste in bowl. In a steady stream, pour on simmering cream, whisking constantly. Place straight back into saucepan and on to gentle heat. Stir carefully for a couple of minutes, until custard thickens slightly and coats the back of a spoon. Do not allow to boil as custard will split.
  3. Sieve to remove any coagulated egg white. Refrigerate custard in bowl and allow to cool completely.
  4. To make five spice sugar, mix five spice and sugar.
  5. Place 5cm vegetable oil in deep fryer or deep saucepan and heat to 180ºC.
  6. Peel wonton wrappers from pile. Cook in batches of 2 or 3 (depending on volume of oil) in hot oil for 20 to 30 seconds each side, until lightly golden and crisp. Remove from oil onto absorbent paper and sprinkle with five spice sugar. Cool.
  7. Prepare fruit for salad. Cut peaches into quarters and remove stone. Cut each piece into ½cm slices. Just before serving, gently shred mint leaves and chop. Toss through peach slices.
  8. To construct the dessert, ladle a pool of custard onto each dessert plate.
  9. Place a sugared wonton in centre of custard and top with half quantity of peach slices and raspberries dividing equally between plates.
  10. Drizzle over remaining custard and top with another wonton.
  11. Finish with remaining fruit. Scatter with extra five-spice sugar if any. Serve immediately.

cooks notes

  • Use fruit of your choice. Tropical fruit also works well with these flavours.
  • We recommend sunflower or rice bran oil to deep fry wontons.
  • Chinese five spice consists of star anise, cinnamon, fennel, cloves and black pepper.It is also great in a savoury application on chicken, pork or quail.
  • When cooling custard cover with non-stick baking paper directly on surface, this will stop skin forming. If left uncovered, simply whisk custard with balloon whisk to remove any lumps.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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