Sous chef Cameron Huley,
St. Charles Country Club
These bite-sized cornets are a fun appetizer for any party. Cornet moulds can be found at most restaurant supply stores. Fragrant Neva Hydroponic micro greens are sold year-round at Piazza De Nardi’s La Grotta.
3 6″ spring roll wraps
4 cups canola oil
1/4 cup flour
1/4 cup water
1 cup Neva Hydroponic micro greens (red amaranth, baby mint)
1 tsp lemon juice
1/4 cup whipping cream
1/2 medium tomato
1 Tbsp minced red onion
1/2 tsp ground cumin
3/4 tsp salt
1. Heat oil over high heat.
2. Cut spring roll wraps into square quarters.
3. Mix together flour and water to make paste.
4. To grease moulds, place in hot oil for a few seconds.
5. Take one square of spring roll wrap and roll it around cornet mould. Rub edge with flour paste to help glue wrap together. Place another cornet mould on top of wrapper to prevent it from slipping off.
6. Place cornet in hot oil for 30‑45 secs. Repeat for all wraps.
1. Bring a small pot of water to boil. Make a small cut on bottom of tomato and place in water for 20 secs. Place in bowl of ice water to cool off. Once cooled, peel off skin, then cut into quarters and remove seeds. Dice tomato.
2. In a mixing bowl, whip whipping cream to firm peaks and set in fridge.
3. Cut avocado in half and remove pit. In bowl, scoop out avocado and mash it with spoon. Fold in whipped cream and add tomato, onion and lemon juice. Season with cumin and salt.
Fill pastry bag with avocado mixture and pipe into cornets. Garnish with Neva Hydroponic micro greens and serve.
Yield 12 cornets