| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Food3, Ood9 | 1 | servings | |
INGREDIENTS
| 100 | ml | Orange juice passed through a sieve; (3 1/2fl oz) |
| 6 | Whole cardamom pods | |
| 1 | Passion fruit | |
| 2 | lg | Ripe bananas |
| 1 | tb | Brioche; dried and crumbled |
| 1 | tb | Brown sugar |
| 1/2 | ts | Cinnamon powder |
| 1 1/2 | tb | Desiccated coconut |
| 2 | Roch. vanilla ice cream | |
| 3 | Fresh strawberries; cut in half | |
| 6 | Fresh raspberries | |
| 2 | Tips of mint | |
| Icing sugar |
INSTRUCTIONS
TO GARNISH Pre-heat the oven to 180°C/350°F/gas mark 4 Place the orange juice in a saucepan and add the cardamom pods. Bring to the boil and allow to simmer gently for 3 minutes. Remove from the heat and allow to cool. Remove cardamom pods. Cut the passion fruit in half, scoop out the flesh and mix with the orange juice. Keep aside. Peel the bananas and cut into slice 1/2cm (1/4inch) thick. Arrange these in a circle in an oven proof dish. Pour the cold orange and passion fruit mixture over the bananas and keep aside. Lightly mix the brioche crumbs with the brown sugar, cinnamon powder and desiccated coconut. Sprinkle this evenly over the sliced bananas. Bake in the oven for 5 minutes. If necessary to brown, place under a hot grill until golden brown. To finish, garnish with the berries and place the ice cream on top. Decorate with the mint tips and dust with icing sugar. Converted by MC_Buster. Per serving: 68 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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