Caramelized bananas with fried ice cream
6 servings
30 minutes
This dish requires a certain amount of skill to prepare, so before serving it on New Year's Eve, practice a few times. Even unsuccessful attempts will still end up being delicious , but you still need to achieve perfection in the form.
1
Mix breadcrumbs and coconut flakes. Prepare a sweet egg wash: whisk eggs with 20 grams of sugar and milk.
- Breadcrumbs: 20 g
- Desiccated coconut: 20 g
- Chicken egg: 3 pieces
- Sugar: 300 g
- Milk: 200 ml
2
Line the bottom of the container with parchment, place it in the freezer. Make balls from the ice cream (not necessarily in perfect shape). First, dip them in custard concentrate, then in sweet egg wash, and finally roll them in a mixture of coconut flakes and breadcrumbs.
- Ice cream: 200 g
- Custard powder: 40 g
- Chicken egg: 3 pieces
- Breadcrumbs: 20 g
- Desiccated coconut: 20 g
3
If needed, shape the ice cream by hand into a round form, place it in a cold container, and put it in the freezer under a fan overnight.
4
Prepare the banana dough: mix flour with starch, baking powder, 2.5 ml of vegetable oil, and 64 ml of water.
- Wheat flour: 38 g
- Potato starch: 12 g
- Baking powder (raising agent): 3 g
- Vegetable oil: 300 ml
- Milk: 200 ml
5
Cut the bananas lengthwise, coat them with batter, and deep-fry until golden brown — about seven minutes. Heat the wok, add a little water, sprinkle in sugar and sesame, and fry the bananas in the wok — the sugar should caramelize.
- Bananas: 320 g
- Wheat flour: 38 g
- Vegetable oil: 300 ml
- Sugar: 300 g
- White sesame seeds: 6 g
- Black sesame seeds: 6 g
6
Remove the ice cream balls from the freezer and fry them in hot oil for twenty seconds. Serve with caramelized bananas and raspberry sauce, garnished with fresh mint.
- Ice cream: 200 g
- Vegetable oil: 300 ml
- Bananas: 320 g
- Raspberry sauce (coulis): 40 ml
- Fresh mint: 2 stems