CARIBBEAN CUISINE

BANANA SPRING ROLL WITH ROASTED BANANA ICE CREAM

INGREDIENTS

BANANA ICE-CREAM

3 large bananas, ripe
8 egg yolks
3 cups heavy cream
1 cup of milk
8 oz sugar
2 oz water
1/2 vanilla pod
2 oz banana liquor

BANANA SPRING ROLL

3 oz roasted macadamia nuts, chopped
3 oz white chocolate chopped or chips
4 ripe bananas (large-medium)
2 oz cinnamon sugar
3 egg yolks
4 spring roll wrappers

For the Banana Ice-cream

1. In a medium pot put the sugar and water on medium heat. Allow the sugar to dissolve and start to caramelize.

2. Put the bananas into an oven-proof dish. Pour the caramel over the bananas.

3. Put into the oven at 300 F/150 C/gas mark 2. Bake for about 40 minutes or until the bananas are soft.

4. Take bananas from oven and check for softness. Put the mixture in a blender. Blend until all the banana pieces are pureed.

5. Add to the custard. Stir well, add liquor.

6. Put to chill in a bowl of water and ice and churn in an ice-cream maker for about 20 minutes. Put into a container and freeze.

For the Banana Spring Roll

1. Peel the bananas, and cut to 4 inches in length.

2. To wrap, take one wrapper, place in diamond shape, and place the banana on the bottom of the wrapper. Sprinkle with cinnamon sugar, the nuts and chocolate.

3. Starting from the bottom of the diamond, roll to half the wrapper and brush with egg yolk. Fold in the sides and continue to wrap to the end.

4. Make the other rolls, store in the fridge uncovered until ready to fry.

5. Heat the oil to 350 degrees and fry the banana spring rolls until brown and crispy.

6. Cut diagonally and serve with the ice-cream.