Bananas in Caramel with Fried Ice Cream
Baking and Desserts • Pan-Asian
Description
A dish that requires a certain level of skill to prepare, so before serving it on New Year's Eve, be sure to practice a few times beforehand. Even unsuccessful attempts will still end up being delicious, but you’ll want to achieve perfection in presentation.
Ingredients
- Vanilla Ice Cream 5 oz
- Chicken Egg 3 pieces
- Bananas 10 oz
- Milk 5 fl oz
- Sugar 10 oz
- Wheat Flour 0 oz
- Potato protein 0 oz
- Baking Powder 2½ g
- Toasted Sesame 0 oz
- Black sesame seeds 0 oz
- Vegetable Oil 10 fl oz
- Breadcrumbs 0 oz
- Coconut flakes 0 oz
- Pastry cream concentrate 0 oz
- Raspberry Puree 0 fl oz
- Fresh Mint 2 stalks
Step-by-Step Guide
Step 1
Mix the breadcrumbs and shredded coconut. Prepare a sweet egg wash by whisking together the eggs with 20 grams of sugar and milk.
Step 2
Line the bottom of a container with parchment paper and place it in the freezer. Scoop out balls of ice cream (they don't have to be perfectly shaped). First, dip them in pastry cream concentrate, then in sweet egg wash, and finally roll them in a mixture of grated coconut and breadcrumbs.
Step 3
If necessary, knead the ice cream with your hands to restore its round shape, then place it in a frozen container and leave it in the freezer under the fan overnight.
Step 4
Knead the dough for the bananas: mix the flour with cornstarch, baking powder, 2.5 ml of vegetable oil, and 64 ml of water.
Step 5
Slice the bananas lengthwise, coat them in batter, and deep-fry until golden brown—about seven minutes. Heat a wok, add a little water, sprinkle in sugar and sesame seeds, and stir-fry the bananas in the wok—the sugar should caramelize.
Step 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.
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