Deep-fried banana roll with coconut ice-cream
Goldfinger bananas with a sprinkling of grated dark palm sugar are ideal. Spring roll pastry is available in Asian grocer freezers.
Ingredients
For the deep-fried banana rolls
6 small, firm bananas, sliced
8 frozen spring roll skins
100 g dark palm sugar, grated
oil for deep frying
1 cinnamon stick
3 cardamom pods, crushed
3 cloves
icing sugar for dusting
For the coconut icecream
300 ml cream
300 ml full-cream milk
50 g toasted desiccated coconut
100 g dark palm sugar
6 egg yolks
1 tbsp dark rum (optional)
Method
For the deep-fried banana rolls
Place slices of banana at one end of spring roll pastry. Sprinkle with palm sugar and roll up, turning in the sides so that filling is completely enclosed. Moisten edge of wrapper with water or egg white to seal.
Add oil and the spices to a clean wok and heat to 170 degrees (if you don't have a thermometer, the oil is ready when a cube of bread dropped in turns golden quickly). Fry two minutes.
Discard the spices and fry the banana rolls, in batches, two to three minutes or until golden. Drain on absorbent paper and dust with icing sugar. Serve at once with coconut ice-cream.
For the coconut icecream
In a saucepan, infuse cream, milk, toasted coconut and palm sugar over low heat. Simmer a minute and turn off heat. Cover for 10 minutes.
Beat egg yolks until amalgamated. Whisk in the hot cream mixture and cook the custard over a bain-marie until it coats the back of a spoon. Strain the custard through a fine-meshed sieve. Discard the coconut solids.
Stir in rum if using. Cool and churn in ice-cream machine according to maker's instructions.
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