Fried Ginger-Blueberry Pie with Lemon Cream (Ming Tsai) |
|
 |
Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 4 |
|
Ingredients:
grapeseed oil, for frying |
1 tablespoon butter |
1 tablespoon minced ginger |
2 pints fresh blueberries, plus 1/2 cup fresh blueberries, for plating |
1/2 cup sugar |
2 lemons, zested and juiced |
1 tablespoon cornstarch mixed with 1 teaspoon water |
4 large egg roll skins |
1 cup whipped cream, slightly sweetened |
maple syrup, for plating |
powdered sugar, for plating |
Directions:
1. Preheat a large skillet or saute pan with 1 inch of oil, on medium heat.
2. In a saucepan, melt the butter and saute the ginger until soft. Add the blueberries, sugar, and lemon juice and simmer for 10 minutes until soft. Whisk in the cornstarch, stir 3 minutes, and let cool.
3. Place small mound of filling on in the center of the egg roll skin and slightly wet edges. Fold over for a very tight seal. Shallow fry both sides until brown, about 2 minutes a side. Meanwhile, mix the zest with the whipped cream. Plating: Place small mound of leftover filling on a small plate. Place the pie on top. Drizzle with Maple syrup. Top with cream and powdered sugar. Garnish with remaining berries.
|
|