According to the legend, the seventh daughter of the Goddess
of Heaven was permitted to spend one night each year with her
Earth-bound husband. This night, designated by the Goddess,
was the seventh night of the seventh moon.   

 

 

SEVENTH NIGHT OF THE SEVENTH MOON SPRING ROLLS

 

Makes 8 spring rolls

 

Dessert Rolls:

2 ripe bananas

8 (7 inch square) spring roll wrappers

Dark brown sugar

Plain vegetable oil

 

Raspberry Sauce:

2 cups cranberry-raspberry juice

2 tablespoons orange liqueur

1 teaspoon cornstarch

1 cup frozen unsweetened raspberries (do not thaw)

 

Chocolate Ganache:

1-1/2 (2.8-ounce) bars Apamate 73.5% Dark Chocolate, roughly chopped

1/2 cup heavy cream

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Preheat oven to 375 degrees. Line a baking sheet with
parchment or Silpat.

 

Peel bananas and cut them in half lengthwise, then crosswise
into fourths. Place one piece of banana diagonally across the
corner of a spring roll wrapper and sprinkle with brown sugar to
taste. Roll from the corner to the center, then fold top and
bottom corners in, and continue rolling. Dip your finger in water
and brush the last edge to seal. Repeat with remaining banana
pieces.  Place rolls on a baking sheet, brush each roll with plain
oil and bake 20 minutes or until golden.  Cool to lukewarm before
serving. 

 

For raspberry sauce, in a saucepan, bring the juice to a boil
over high heat.  Cook until reduced to 2/3 cup, about 10
minutes.  In a cup combine orange liqueur and cornstarch and
stir until dissolved.  Whisk into reduced juice and heat until
thickened and clear.  Off heat stir in the raspberries. Let stand
briefly until berries have thawed.

 

For chocolate ganache, place the chopped chocolate in a small
bowl.  In a small pan, heat the cream over medium heat,
bringing it just to a boil.  Immediately pour over the chocolate
and stir until smooth.  Spoon it into a small plastic zip-lock bag
and snip off a tiny corner.  Set aside.

 

Assembly:

Spoon a pool of raspberry sauce on each of 4 dessert plates,
spreading it out with the back of the spoon.  Cut a warm spring
roll in half diagonally, place on half on the sauce, and prop the
second half against it.  Squeeze the plastic bag to bring
chocolate firmly into corner and pipe a zig-zag pattern of
chocolate down the length of each half.