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Ingredientes
- 4 x Bananas, peeled and cut into quarters
- 300 ml Tamarin
- 100 gm Sugar
- 200 ml Orange juice
- 4 1/2 x Gelatine leaves Tempura batter, (see recipe)
- 300 gm Honey
- 1/8 x Pineapple Plain flour
Direcciones
- Soak the gelatine in cool water.
- Boil the orange juice and sugar. Remove from heat and add in gelatine.
- Soak the tamarin. When it is soft, liquidize and pass through a fine sieve.
- Place a thin layer of the syrup onto half of a plate and allow to set.
- 1/8 pineapple peeled and cut into 2cm cubes and cooked with 300g of honey until it coats the pineapple.
- Dip the bananas in flour and then the tempura batter. Fry at 140C until golden for approximately 1 minute.
- Arrange on the tamarin jelly and place the crystallised pineapple around it.
