Tamarind Ice Cream on Coconut Sauce with Caramelized Bananas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g tamarind paste
- water
- 0.25 ¼ lemon (s), add the juice
- 100 g suar, brown
- 1 cup cream
- 0.25 teaspoon ¼ vanilla, ground
- 5 tablespoon mascarpone
- 0.5 ½ cup cream
- 30 g coconut cream
- 75 g powdered suar
- 1 banana (s)
- 0.5 ½ lemon (s), add the juice
- 75 g cane suar
- some water
- some cream
- 2 tablespoon butter
- 1 star anise
Print Recipe
Pin Recipe Instructions
- For the tamarind ice cream:
- Roughly cut the tamarind paste and soak in enough water to cover it well, approx. 1 hour; then pass through a sieve.
- Briefly bring the tamarind juice with the sugar and lemon juice to the boil and allow to cool.
- Dissolve the mascarpone in the cream and add the syrup.
- Freeze in the ice cream maker.
- For the coconut sauce:
- Let the coconut cream dissolve in the cream, add the sugar and let everything boil briefly, leave to cool.
- For the caramelized bananas:
- Melt the sugar in a pot / pan and deglaze with water, add a dash of cream and the butter. Season to taste with the lemon juice.
- Cut the bananas into slices and gently heat them in the caramel for a few minutes - set aside.
- Serving:
- Pour a mirror with the coconut sauce, put on the banana slices. Place a scoop of tamarind ice cream on top of the coconut sauce. Decorate with the caramel sauce and brittle.
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