Banana Lumpia with Macadamia-Sapote Ice Cream
Lumpia are potstickers, tiny packages enclosing intense bursts of flavor. These are filled with spiced bananas and served with a bright orange macadamia-sapote ice cream.
Ingredients
- Macadamia-Sapote Ice Cream - (makes 1 quart)
- Sapote - 1, peeled and pureed
- Heavy (whipping) cream - 2 cups
- Macadamia nuts - 2-1/2 cups, coarsely chopped
- Lumpia
- Panko (Japanese bread crumbs) or coarse bread crumbs - 2 cups
- Macadamia nuts - 1 cup, finely chopped
- Brown Sugar - 1/2 cup, packed
- Ground cinnamon - 1 teaspoon
- Egg - 1
- Wonton wrappers - 8
- Bananas - 8, small, peeled
- Vegetable Oil - 3 cups, for deep-frying
- Sauce
- Heavy (whipping) cream - 3/4 cup
- Lychees - 2 cups (15 ounces), peeled and seeded
- Brown Sugar - 1 teaspoon, packed
- Ground cinnamon - 1 teaspoon
- Egg Yolks - 2
- Sapote Juice - 1/2 cup
- Macadamia nuts - 1/2 cup, coarsely chopped
- White creme de menthe - 1/2 cup
- Garnish
- Fresh strawberries - 8, thinly sliced to the hull and fanned
- Macadamia-Sapote Ice Cream (recipe above)
- Chocolate Sprinkles - 1/4 cup, or 1/2 cup chocolate curls
- Fresh mint sprigs - 4
- Edible Flowers - 1/4 cup, torn to small bits
Instructions
To prepare the ice cream: In a heavy, medium saucepan, bring the sapote and heavy cream to a boil over high heat. Reduce heat to medium and cook for 2 minutes, stirring constantly. Let cool, then cover and refrigerate until completely chilled, 1 to 2 hours. Freeze in an ice cream maker according to manufacturer’s instructions. When the ice cream is partially frozen, stir in the macadamia nuts and return to the ice cream maker. When frozen, store, sealed, in the freezer until ready to use.
To make the lumpia: In a shallow bowl, mix together the panko, macadamia nuts, brown sugar, and cinnamon. In another shallow bowl, beat the egg lightly. Spread the wrappers on a work surface and brush with the beaten egg. Roll each banana in a wrapper, folding in the ends after one roll to encase the banana. Dip in the beaten egg and roll in the crumb mixture. Dip again in the beaten egg and roll again in the crumbs.
In a large wok or saucepan over high heat, heat the oil to almost smoking. With tongs or a slotted spoon, place 4 of the lumpia in the hot oil and cook quickly until golden brown, about 35 to 45 seconds. Do not crowd the pan. Using tongs or a slotted spoon, transfer the lumpia to paper towels to drain. Return the oil to almost smoking and repeat until all the lumpia have been fried. Cut the lumpia crosswise into halves.
To make the sauce: In a medium, heavy saucepan, bring the cream to a low boil over medium heat, add the lychees, and cook for 30 seconds. Add the brown sugar and cinnamon and stir to blend. Stir in the egg yolks and cook until slightly thickened. Stir in the juice and return to low boil. Stir in the macadamia nuts and cook for 30 seconds. Add the creme de menthe and return to low boil, stirring to blend. Cook until slightly thickened, about 1 minute. Remove from heat; keep warm.
To serve: Spoon one fourth on the sauce on each of four serving plates. Arrange the lumpia, cut-side out, in a cross shape, leaving space in the center. Place two strawberry fans on each plate. Place a scoop of ice cream in the center. Sprinkle the ice cream with chocolate sprinkles or curls. Garnish each plate with a mint sprig and flower bits.
