Esta es una exhibición prevé de cómo se va ver la receta de 'Baby Banana Baklava Coconut Chocolate Ice Cream' imprimido.

Receta Baby Banana Baklava Coconut Chocolate Ice Cream
by Global Cookbook

Baby Banana Baklava Coconut Chocolate Ice Cream
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 6 x baby banana
  • 4 Tbsp. freshly squeezed lemon juice
  • 1 Tbsp. water
  • 1 Tbsp. grnd cinnamon
  • 1/2 pkt shredded phyllo
  • 1 c. unsalted butter, melted
  • 1/3 c. honey icing sugar, for garnish lemon, balm, thinly, sliced Coconut Chocolate Ice Cream
  • 1 c. 35% heavy cream
  • 1 c. lowfat milk
  • 500 gm coconut, puree
  • 9 x egg yolk
  • 1 c. granulated sugar
  • 1 c. dark chocolate, cut into small pcs

Direcciones

  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a small bowl mix lemon juice, water & cinnamon into a thin paste. Peel bananas & coat well with cinnamon mix.
  3. On a clean working surface, thinly spread phyllo into a 24 x 6" rectangle. Mix together hot melted butter & honey. Drizzle over shredded phyllo & dust with icing sugar. Place bananas along bottom of phyllo & cut phyllo into strips which are 1/2 inch wider than each banana. Tightly roll each banana in phyllo. Place on a parchment lined baking sheet. Drizzle more butter mix on top of each banana & bake in oven for 8 - 10 min. Turn bananas over & continue to bake for another 8 - 10 min or possibly till dark golden. Remove from oven and trim off the rough ends.
  4. To serve::Dust bananas with icing sugar. In the centre of each plate place a banana. To the side place a scoop of coconut chocolate ice cream and serve immediately.
  5. Coconut Chocolate Ice Cream:In a saucepan over medium heat bring cream, lowfat milk, & coconut puree to a boil. Remove from heat & allow to sit for 5 min.
  6. In a mixing bowl whisk egg yolks with sugar till they reach a light ribbon stage. Temper the egg mix by whisking in a small amount of hot coconut mix; slowly add in the rest while whisking constantly.
  7. Strain through a fine mesh strainer into a saucepan & return to heat, stirring constantly with a wooden spoon. Cook till mix coats the back of the spoon. Don't boil or possibly overcook as it will curdle.
  8. Remove from heat & place pan over a bowl of ice. Whisk constantly till ice cream mix cools to room temperature. Chill for 1 - 2 hrs.
  9. Over a double boiler or possibly in the microwave heat dark chocolate & keep hot.
  10. Freeze coconut mix in an ice cream maker according to a manufacturer's instructions. Add in melted chocolate to ice cream when it looks to be almost frzn (3/4 doneness). Slowly pour in a steady drizzle. Freeze ice cream till ready to use.