This recipe for Raspberry Sorbet with Wonton Crisps is a refreshing, light dessert with a unique Asian-inspired twist. Frozen scoops of your favorite flavor of sorbet accompanied by a sprig of sweet mint and baked wonton crisps deliciously flavored with sugar, ground ginger, and sesame seeds. A crisp accompaniment to your favorite sorbet or even green tea ice cream, these baked wonton crisps would also be tasty and visually stunning if used as the crunch in a unique, layered ice cream sandwich or napoleon.
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Raspberry Sorbet with Wonton Crisps
Ingredients:
- Recipe from www.MarthaStewart.com
- 8 square wonton wrappers, thawed if frozen
- 1 1/2 teaspoons sugar
- 1/4 teaspoon ground ginger
- Pinch of salt
- 1 large egg yolk
- 1 tablespoon heavy cream
- 4 teaspoons white or black sesame seeds, or a mixture
- 1 pint sorbet, , for serving
Directions:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Arrange wonton wrappers in a single layer on baking sheet, and set aside.
- Stir together sugar, ginger, and salt in a small bowl; set aside. Whisk together the egg yolk and cream in another small bowl. Brush wontons with egg wash, and sprinkle each with about 1/2 teaspoon sesame seeds and scant 1/4 teaspoon sugar mixture. Bake until wontons are golden and crisp, 8 to 10 minutes. Let cool on sheet on a wire rack. Serve wonton crisps with sorbet.
Tagged: dessert, egg wash, granulated sugar, ground ginger, Marth Stewart Living, MarthaStewart.com, raspberry sorbet, sesame seeds, sorbet, wonton, wonton crisps, wonton wrappers, wontons
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