Coconut-Parfaite
Coconut-Parfaite
with fried pinapple-role fried banana-pieces and honey-dressing
| Recipes and necessary raw materials: | ||
| a) fried pinapple-role | ||
| Pinapplefilling | ||
| 2400g | pinapplepeice (preferably fresh) |
) |
| 400g | darke raisins | ) |
| 500g | sugar | ) |
| 120g | butter | ) |
| b) fried banana-pieces | ||
| 5 |
bananas | ) cut inin 5cm big pieces |
| ) and in | ||
| coconut-graters | ) und |
|
| eggs | ) toss (roll) | |
| After baking in the deep fat fryer 6 Min. | ||
| c) Coconut parfaite | ||
| 1000g | coconutmilk | ) boil up with |
| 100g | coconut-flakes | ) leave the mass a cupple of minutes, then strain throug a sieve |
| 1300g | cream (33%) | ) add -> boil up with |
| 200g | yellow of an egg | ) with |
| 320g | sugar | ) scramble |
| 150g | Tromoline Likeur | ) add and boil it uo to the rosea, then cool it down directly on ice and add the coconut-cream-mass very well.Put it over night in a cool place |
| 60g | JANSEN Rum Jamaica (5030) | ) add it at the nect day and put it in the freezer. |