Emphasis on strawberry

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

For the Orange Curd:
125g/4½oz unsalted butter
3 medium oranges, juice and zest
4 medium eggs
125g/4½oz caster sugar

For the Spring Rolls:
1 punnet strawberries (about 500g/1lb)
8 spring roll sheets
1 egg white
2g/½ tsp corn flour or arrowroot

For the Dipping Sauce:
1 punnet fresh strawberries (about 500g/1lb)
100g/3¾oz caster sugar
50ml/2fl oz grand marnier
50ml/2fl oz water
1. For the orange curd: boil the butter, orange juice and zest together. Meanwhile whisk the eggs and sugar together, then pour into the boiling liquid. Simmer the mixture until it thickens, stirring continuously making sure the mix does not boil. Leave to chill.
2. For the spring rolls: finely dice the strawberries and mix with 25g/1½tbsp of orange curd. Mix the corn flour or arrowroot into the egg white.
3. Take one spring roll sheet and turn it so that one corner is facing you. Take 75g/3 tbsp of the strawberry mix and spoon into the centre. Fold in the left and right hand corners to the width of 7.5cm/3in. Brush the top of the egg roll with the egg white mixture and roll up tightly. Repeat with the remaining spring roll sheets. Deep fry when required.
4. For the dipping sauce: top and quarter the strawberries and place in a pan with all the remaining ingredients.
5. Simmer the strawberries until they are soft, then purée the mixture in a blender.
6. Serve the sauce in a fondue set with the spring rolls arranged neatly around.

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