Bananas with Macadamia Praline and Coconut Sorbet
Combine coconut juice, glucose and 1/3 cup (70g) of sugar in a saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Set aside to cool. Add coconut milk and place in th…
- Cook5 h
- Total5 h
- Serves2
- LevelIntermediate
Ingredients
- 400ml fresh coconut juice
- 1/2 cup (125ml) liquid glucose
- 1 cup (210g) caster sugar
- 2 1/2 cups (625ml) Coconut Milk
- 1/4 cup (60ml) water
- 1/2 cup (60g) toasted macadamia nuts, coarsely chopped
- 4-6 (about 200g each) cavendish bananas
Method
- Combine coconut juice, glucose and 1/3 cup (70g) of sugar in a saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Set aside to cool. Add coconut milk and place in the fridge for 20 minutes or until chilled.
- Freeze mixture in an ice-cream machine following the manufacturer's instructions Transfer to a metal container and place in the freezer for 2 hours or until firm.
- Meanwhile, place water and remaining sugar in a saucepan over medium heat. Stir, occasionally brushing sides of pan with a wet pastry brush to remove any sugar crystals, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes or until mixture caramelises. Add nuts, stir to combine, then pour on to a baking-paper lined tray. Set aside to cool.
- Break cooled caramel into small pieces. Place in the bowl of a food processor and process until coarsely chopped. Peel and slice bananas on an angle, and arrange on plates. Sprinkle with macadamia praline and top with a scoop of coconut sorbet.
