Fried Banana with Lavender Honey and Five Spice Chocolate

TOTAL TIME: 1 hr 20 min
Prep: 25 min
Inactive Prep: 25 min
Cook: 30 min
YIELD: 8 servings
LEVEL: Intermediate

ingredients

COCONUT ICE CREAM:
  • 1/3 cup shredded sweetened coconut plus 8 tablespoons for plating
  • 1/3 cup sugar
  • 1/2 cup lite coconut milk (the higher percentage of fat in regular will interfere with freezing)
  • 1/4 teaspoon imitation coconut extract (recommended: McCormick)
  • 1/4 teaspoon vanilla extract
CHOCOLATE SAUCE:
DEEP-FRIED BANANAS:
  • 1 1/2 cups seltzer water (for carbonation)
  • 4 bananas cut in 1/2, on the diagonal
  • 1/4 cup confectioners' sugar
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Directions

Special equipment: Blender and Ice cream maker, preferably electric

For the ice cream:
Add 1 at a time through the feed opening of a running blender, shredded coconut, sugar, coconut milk, coconut extract, and vanilla extract. Pour into a bowl and stir in the milk and cream. Freeze in ice cream maker until desired consistency is achieved, about 20 to 25 minutes and reserve in freezer until needed.

In a small saucepan, heat the chocolate syrup and the sachet of five-spice over low heat for 10 to 15 minutes to infuse flavors. Remove from heat and bring to room temperature.

Heat oil in deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods.

In a large mixing bowl, combine flour, cornstarch, and baking powder. Add seltzer water in a stream while whisking constantly. Dip the bananas in the batter to coat and add to the deep-fryer basket which has been immersed in the oil. Fry until golden brown, drain on paper towels, and sift confectioner's sugar over immediately.

In a small bowl toss reserved shredded coconut and cocoa powder. Place banana on serving plate and drizzle chocolate sauce over. Place a nest of chocolate dusted coconut alongside and top with a scoop of ice cream and a drizzle of honey.

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