| 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
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