Summary

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

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Instructions

1. For the tamarind ice cream:
2. Roughly cut the tamarind paste and soak in enough water to cover it well, approx. 1 hour; then pass through a sieve.
3. Briefly bring the tamarind juice with the sugar and lemon juice to the boil and allow to cool.
4. Dissolve the mascarpone in the cream and add the syrup.
5. Freeze in the ice cream maker.
6. For the coconut sauce:
7. Let the coconut cream dissolve in the cream, add the sugar and let everything boil briefly, leave to cool.
8. For the caramelized bananas:
9. 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.
10. Cut the bananas into slices and gently heat them in the caramel for a few minutes - set aside.
11. Serving:
12. 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.