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WINNER OF TOP CHEF SEASON 3!

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Directions:

Banana Spring Rolls:
1. In the food processor, pulse together the bananas, lemon juice, cashew nuts, shiso, sugar, and salt, until it forms a chunky puree. Transfer to a bowl.
2. Place a small square wrapper on the cutting board diagonally (like a diamond). Mix together the egg yolks and water until homogenous. Lightly brush the wrapper with the egg yolk.
3. Spoon a 1/2 teaspoon of the banana mixture on the wrapper below the middle of the wrapper. Carefully fold in the two sides, parallel to each other and press down gently. Take the bottom edge and fold it over the mixture and continue to roll to make an spring roll. Place the spring roll on a parchment lined sheet tray. Repeat the procedure above until you have used all of the spring roll wrappers.
4. Heat the oil in a deep pot to 350(F. Fry the egg rolls in small batches until crisp and golden brown. Drain on paper towels. Serve immediately with the white chocolate wasabi fondue.

White Chocolate Wasabi Fondue:
1. Reduce the sake in a medium pot over high heat until there is only a 1/2 cup remaining.
2. Melt the white chocolate over a water bath on medium heat. While the chocolate is melting, heat the heavy cream until it begins to simmer.
3. Ladle a 1/4 of the heavy cream into the melted white chocolate while stirring with a small rubber spatula. The chocolate will look like it is breaking. Continue to ladle the cream into the mixture one 1/4 at a time until it begins to emulsify. Once it has emulsified, stir in the sake reduction and the wasabi paste. If a looser texture is desired, add more heated cream. Serve immediately with banana cashew spring rolls.

Chocolate Sesame Tartlets:
1. Preheat the oven to 350°F. Unwrap the phyllo dough and cover with a sheet of plastic wrap and then a damp towel to prevent the sheets from drying out.
2. Lay a single sheet of phyllo dough on the cutting board. Brush the entire sheet with a light layer of melted butter, starting around the edges first. Using a handheld sifter. Dust the buttered phyllo lightly with confectioners sugar.
3. Layer another sheet of phyllo dough on top of the first one and repeat the procedure above.
4. Cut the sheet into 21/2" squares. Take one square and lay it on top of another, twisting it slightly to form a star-like shape. Sprinkle with sesame seeds. Repeat this procedure with the rest of the phyllo squares.
5. Mold the phyllo dough into small hors d'oeuvres tart pans. Bake in the oven until golden brown, about 5 minutes. Remove the shells from the pan to cool on a baking rack or sheet tray. Repeat the above procedures until you have 100 tart shells.
6. Whip the heavy cream to stiff peaks. Refrigerate.
7. In a stand mixer, whip the egg whites on high speed, adding the sugar in a little at a time, until stiff peaks.
8. While the egg whites are whipping, melt the chocolate over a water bath in a stainless steel mixing bowl. Whisk the sesame oil into the melted chocolate. Fold the chocolate into the whipped egg whites in 4 parts, not adding more until the first part is incorporated.
9. Fold the egg white and chocolate mixture into the whipped cream until well mixed. Spoon the mixture into a piping bag with a medium star tip and refrigerate for at least 12 hours.
10. To serve, pipe 2 teaspoons of mousse into each phyllo tart shell. Top with a 1/4 teaspoon of passion fruit chili compote and serve immediately.

Passion Fruit Chili Compote:
1. Combine all ingredients in a medium saucepan and cook over medium high heat until most of the liquid has evaporated and has a jam-like consistency. Remove the vanilla bean pod before serving and refrigerate.

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Ingredients:

Banana Spring Rolls:
4 pieces Ripe Banana, cut into small pieces
2 Tablespoons Lemon Juice
1 cup Cashew Nuts, toasted and chopped into small pieces
3 Tablespoons Shiso Leaf, minced
1 Tablespoon Sugar
1 teaspoon Salt
1 pack Spring Roll Wrappers (25 pieces), quartered into squares
6 pieces Egg Yolk
1/4 cup Water
Vegetable Oil for Frying

White Chocolate Wasabi Fondue:
1 bottle of Sake (750 ml)
1 pound White Chocolate, chopped into small pieces
3 cups Heavy Cream
2 Tablespoons Prepared Wasabi Paste

Chocolate Sesame Tartlets:
1 package Phyllo Dough
1 cup Butter, melted
1 cup Confectioners Sugar
1/2 cup Black Sesame Seeds
400 ml Heavy Cream
3 pieces Egg White
30 grams Sugar
150 grams Bittersweet Chocolate
3 Tablespoon Toasted Sesame Oil
Salt to Taste
Passion Fruit and Chili Compote

Passion Fruit Chili Compote:
2 cups Dried Apricots, cut into 1/8" dice
4 cups Passion Fruit Juice
1/2 piece Vanilla Bean, seeded and scraped
3 pieces Dried Thai Bird Chili, lightly toasted and ground
Salt to Taste

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