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Flambéed fried banana with coconut ice cream and caramel sauce
10/20/2023
Tasted coconut ice cream in Gran Canaria and really enjoy eating at China restaurants, which has inspired me to make flambéed fried banana with coconut ice cream with caramel sauce. The French word glace is derived from the Latin word glacies, and denotes artificial, edible ice. In the southern countries, the use of ice cream has been known since long past times. The Romans at the time of Hippocrates talked about ice cream. (Perhaps chilled ice drinks were in those days). Even at the beginning of the 16th century, the ice cream was unknown in France, and it was only in the 1660s that a Florentine first let the subjects of Louis XIV taste this sweet tempting delicacy and had a café founded in Paris. Now the ice creams are known all over the world.
Strategy.
For example, start by making the ice cream and storing it in the freezer. Then make the caramel sauce so it is ready to drizzle over the dessert. Finally, fry the bananas and then flambé everything before serving.
Recipe for coconut ice cream
Ingredients 4 ports.
1. 250 ml packet of coconut milk
2. 2 pcs. egg
3. 1.5 dl granulated sugar
Do this.
1. Pour the coconut milk into a small bowl and put it in the freezer for about 45 minutes. In the freezer, the coconut milk is separated from the water. Remove the frozen water and keep the concentrated coconut liquid.
2. Hatch the eggs and distribute them with the egg whites in one bowl and the yolks in another bowl. Beat the egg whites until stiff, so that the bowl can be turned upside down without it running out.
3. Then pour sugar into the bowl with egg yolk and whisk together until smooth.
4. Then take a spatula and gently stir the coconut mixture into the bowl with egg yolk and sugar. Then take about half of the egg white and stir into the mixture. Then the other half of the egg white should be carefully turned into the batter so that the ice cream becomes airy.
4. Place the ice cream in the freezer for about 1 hour.
Ready to serve!
Fried banana recipe
Ingredients 4 servings.
1. 4 pcs. bananas for frying batter
2. 1 3/4 dl wheat flour
3. 2 tablespoons rapeseed or sunflower oil
4. 1 dl lukewarm water
5. 1 egg white
6. 0.5-1 liter rapeseed or sunflower oil to fry in.
2. 1 3/4 dl wheat flour
3. 2 tablespoons rapeseed or sunflower oil
4. 1 dl lukewarm water
5. 1 egg white
6. 0.5-1 liter rapeseed or sunflower oil to fry in.
Do this.
1. First fry the batter before heating the oil. Mix the flour, water and 2 tablespoons of oil and egg white into a smooth, thick lump of dough.
2. Slowly heat the oil for frying in a fairly small pot. The oil should have a neutral taste so that it does not take over from the good food to be fried. Rapeseed or sunflower oil is most commonly used.
3. Peel the bananas and put them in the batter.
4. Test if the oil is hot enough by putting in a spoonful of batter that should start to turn brown. A thermometer should show 170-180 °C. (Turn the heat control to approx. 70% on the knob). Use an oven's roasting thermometer, for example, when you check the temperature.
6. Lift the bananas using a pair of forks or a slotted spoon and place them carefully in the hot oil. Fry only two bananas at a time because it's easier to handle and the oil cools down. Let the bananas cook in the oil for 2-4 minutes or until golden brown, after which they are lifted and allowed to drain on paper towels.
2. Slowly heat the oil for frying in a fairly small pot. The oil should have a neutral taste so that it does not take over from the good food to be fried. Rapeseed or sunflower oil is most commonly used.
3. Peel the bananas and put them in the batter.
4. Test if the oil is hot enough by putting in a spoonful of batter that should start to turn brown. A thermometer should show 170-180 °C. (Turn the heat control to approx. 70% on the knob). Use an oven's roasting thermometer, for example, when you check the temperature.
6. Lift the bananas using a pair of forks or a slotted spoon and place them carefully in the hot oil. Fry only two bananas at a time because it's easier to handle and the oil cools down. Let the bananas cook in the oil for 2-4 minutes or until golden brown, after which they are lifted and allowed to drain on paper towels.
Tip!
1. Choose ripe bananas that are tastier and can be cut into smaller pieces.
2. Put a lid on the pot so you can put out the fire by suffocation if the oil starts to burn.
3. The oil can be used several times (pour filtered into a bottle) The oil is recycled at a recycling centre.
Note!
The frying oil is dangerously hot, so nothing for children or the careless to handle. Better to use a deep fryer. Skip this step if you are unsure.
Recipe for caramel sauce
Ingredients 4 servings.
1. 1 dl caster sugar.
2. 1 dl light syrup.
3. 2.5 dl between cream. (27% fat).
4. 100 grams of butter.
Do this.
1. Mix all the ingredients in a 2 liter saucepan.
2. Bring to a boil and let the batter simmer for 10-20 minutes until light brown and thick without a lid while stirring.
3. Do tests. Pour some of the batter into a cup of cold water. If it becomes a little soft and sluggish, the sauce is ready.
4. Add a little extra melted butter if the sauce is too hard after it has cooled.
5. Drizzle the caramel sauce over the finished dessert.
Note! 1. If you cook for too long, it becomes caramel because the sauce has become too thick.
Note! 2. Can be flavored with a pinch of salt or 2 tablespoons of orange juice.
Recipe for the flambéed
