FRIED BANANAS WITH LAVENDER HONEY AND FIVE-SPICE CHOCOLATE
Provided by Robert Irvine : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Stir the chocolate syrup and 5-spice powder together and set aside.
- In a deep fryer or large heavy saute pan with deep sides, heat the oil to 375 degrees F.
- In a large mixing bowl, combine the flour, cornstarch, and baking powder. Add the seltzer water in a stream while whisking constantly. Dip the bananas in the batter to coat and fry until golden brown. Drain on paper towels and sift the powdered sugar over the top immediately.
- Place 2 banana pieces on a serving plate and drizzle chocolate sauce over. Top with a drizzle of honey.
- Top with a spoonful of creme fraiche. Grate chocolate over top. Garnish with a small sprig of mint.
FRIED CHOCOLATE AND BANANA RAVIOLI
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.
- Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm.
FRIED BANANA WITH LAVENDER HONEY AND FIVE SPICE CHOCOLATE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- 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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