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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
- Preheat oven to 325 degrees Fahrenheit.
- In a small bowl mix lemon juice, water & cinnamon into a thin paste. Peel bananas & coat well with cinnamon mix.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Over a double boiler or possibly in the microwave heat dark chocolate & keep hot.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 458g | |
| Recipe makes 4 servings | |
| Calories 1400 | |
| Calories from Fat 863 | 62% |
| Total Fat 98.73g | 123% |
| Saturated Fat 67.15g | 269% |
| Trans Fat 0.07g | |
| Cholesterol 170mg | 57% |
| Sodium 84mg | 4% |
| Potassium 1131mg | 32% |
| Total Carbs 129.63g | 35% |
| Dietary Fiber 14.2g | 47% |
| Sugars 98.8g | 66% |
| Protein 9.87g | 16% |
