The good ol’ banana split can’t possibly be upgraded, right? Wrong. We frittered the fruit, Southeast Asian-style, and made it the base of the most excessive sundae this side of the local ice cream parlour. Topped with whipped cream, homemade caramel sauce, diced pineapple, coconut flakes and a cherry, this treat is a dishful of summertime.
Ингредиенты
- 1 tbsp (15 ml) water
- 1 tbsp (15 ml) corn syrup
- 3/4 cup (160 g) sugar
- 1/2 cup (125 ml) 35% whipping cream, warm
- 1/4 cup (55 g) butter
- 1/2 cup (75 g) unbleached all-purpose flour
- 3 eggs
- 2 cups (120 g) panko bread crumbs
- 2 tbsp icing sugar
- 2 bananas, ripe but firm, halved lengthwise
- Vegetable oil, for frying
- 1 cup (250 ml) 35% whipping cream
- 1/4 cup (35 g) icing sugar
- 4 cups (1 litre) vanilla ice cream
- 3/4 cup (110 g) finely diced pineapple
- 1/5 cup (20 g) toasted coconut flakes
- 4 maraschino cherries
Инструкция
- In a saucepan, bring the water, corn syrup and sugar to a boil. Cook, without stirring, until amber in colour.
- Gradually add the warm cream and butter. Watch out for splattering. Return to a boil and stir until the sauce is smooth. Remove from the heat and let cool.
