Fried Banana With Lavender Honey And Five Spice Chocolate
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
55
Spice
40
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Sugar (confectioners')1 tsp
Vanilla Extract1 cup
Whole Milk3 cup
Heavy Cream2 tbsps
Cocoa Powder1 cup
Chocolate Syrup1.5 cups
All-Purpose Flour3 cup
Cornstarch4.5 tsps
Baking Powder1.5 cups
Seltzer Water (for carbonation)Directions:
1
Special equipment: Blender and Ice cream maker, preferably electric For the ice cream: Add 1 at a time through the feed opening of a running blender, shredded coconut, sugar, coconut milk, coconut extract, and vanilla extract
2
Pour into a bowl and stir in the milk and cream
3
Freeze in ice cream maker until desired consistency is achieved, about 20 to 25 minutes and reserve in freezer until needed
4
In a small saucepan, heat the chocolate syrup and the sachet of five-spice over low heat for 10 to 15 minutes to infuse flavors
5
Remove from heat and bring to room temperature
6
Heat oil in deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods
7
In a large mixing bowl, combine flour, cornstarch, and baking powder
8
Add seltzer water in a stream while whisking constantly
9
Dip the bananas in the batter to coat and add to the deep-fryer basket which has been immersed in the oil
10
Fry until golden brown, drain on paper towels, and sift confectioner's sugar over immediately
11
In a small bowl toss reserved shredded coconut and cocoa powder
12
Place banana on serving plate and drizzle chocolate sauce over
13
Place a nest of chocolate dusted coconut alongside and top with a scoop of ice cream and a drizzle of honey