Banana Fritters and Caramel Coffee Sundae. Deliciously indulgent, create a sophisticated ice-cream sundae with banana fritters wrapped in katifi pastry.
Banana Fritters and Caramel Coffee Sundae Recipe
Serves 4
Ingredients:
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
3 cups pouring cream
50ml strong black coffee
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
Method:
To make caramel coffee ice-cream, 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.
