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Banana Fritters 
and Caramel 
Coffee Sundae

Deliciously indulgent, create a sophisticated ice-cream sundae with banana fritters wrapped in katifi.

Banana Fritters 
and Caramel 
Coffee Sundae

Serves 4

2 tbsp caster sugar

⅓ cup walnuts, finely chopped

4 small bananas, peeled 

and halved, lengthways

1 (375g) packet Kataifi pastry

100g butter, melted

Caramel Coffee Ice-Cream

2 Nespresso Caramelito pods

3 cups pouring cream

6 egg yolks

1 cup caster sugar

¼ cup dulce de leche 

Chocolate Sauce

1 cup thickened cream

200g dark chocolate, finely

chopped

¼ cup brown sugar

 

To make caramel coffee ice-cream, use the coffee pods and the ristretto setting to extract coffee from your Nespresso machine or make 50ml strong black coffee.

Place cream and coffee in a saucepan and bring to the boil. Remove from heat.

Whisk egg yolks and sugar until light and creamy. Pour coffee cream over yolk mixture, whisking continuously. Pour custard back into the saucepan and cook over a low heat for 5-7 minutes, stirring continuously, or until the custard coats the back of a spoon.

Fold through the dulce de leche, cover and refrigerate until completely cooled. Use an ice-cream machine and follow the instructions. Transfer
ice-cream to a loaf tin and freeze overnight.

To make the chocolate sauce, place cream, chocolate and sugar in a saucepan over low heat. Stir until chocolate and sugar dissolve and are combined. Remove from heat.

Preheat oven to 220°C. To make banana fritters, combine sugar and walnuts, sprinkle over bananas.

Carefully unravel pastry and cut into 4 x 10cm lengths. Place pastry flat on a baking tray lined with non-stick baking paper. Brush with butter.

Place one banana in the centre of each piece of pastry and roll up, then brush with more butter.

Bake for 20 minutes or until pastry is golden and crisp.

Serve fritters with the caramel coffee ice-cream and chocolate sauce.

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