| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Dujour09, New | 10 | servings | |
INGREDIENTS
| 1 | cn | Coconut milk; (14 ounces) |
| 2 | oz | Milk – to equal 1 pint total |
| 2 | oz | Cornstarch |
| 1 | Egg | |
| 4 | Egg yolks | |
| 4 | oz | Sugar |
| 1 1/3 | ts | Vanilla |
| 1 | oz | Butter |
| 1 1/2 | c | Heavy cream – whipped |
| 2 1/2 | Banana – peeled; cut in half | |
| ; lengthwise and | ||
| ; chopped | ||
| 1/2 | Lemon – juiced | |
| 1/2 | Box; ( approximately 15 | |
| ; sheets) – phyllo | ||
| ; dough | ||
| 1/2 | c | Butter – melted |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Cocoa powder |
INSTRUCTIONS
FOR THE COCONUT CREAM FOR THE CHOCOLATE WAFERS For the Coconut Cream: Dissolve the cornstarch in the milk. Add the egg and yolks and incorporate. In a saucepan combine the milk and sugar and bring to a boil. Temper into the yolk mixture. Return to a boil and whisk for 1 minute. Stir in vanilla and butter. Cool. When chilled whisk to lighten and fold in whipped cream. Cut bananas and toss in lemon juice. Stir in bananas. For the Chocolae Wafers: Lay out one piece of phyllo on a work surface. Brush liberally with butter and sprinkle with white sugar. Using a sifter or a shaker cover dough with the cocoa. Place on another layer of phyllo and continue 2 more times finishing with a plain layer. You should have a total of 5 layers, 3 sheets. Place sheets on a cookie sheet. Place a cookie sheet on top and weigh down slightly in order for the phyllo not to rise. Bake for 10-12 minutes in a 350 degrees. Remove from oven and let cool. Break each sheet into 10 abstract pieces. To serve: Layer the banana coconut cream between two layers of the chocolate wafer, finishing off with a final chocolate layer. Yield: 10 servings CHEF DU JOUR MONIQUE BARBEAU SHOW #DJ9315 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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