| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caribbean | Caribbean, Light | 1 | Servings |
INGREDIENTS
| 4 | Bananas, peeled and cut into | |
| quarters | ||
| 300 | Tamarin | |
| 100 | g | Sugar |
| 200 | Orange juice | |
| 4 1/2 | Gelatine leaves | |
| Tempura batter, see recipe | ||
| 300 | g | Honey |
| 1/8 | Pineapple | |
| Plain flour |
INSTRUCTIONS
Soak the gelatine in cold water. Boil the orange juice and sugar. Remove from heat and add gelatine. Soak the tamarin. When it is soft, liquidize and pass through a fine sieve. Place a thin layer of the syrup onto half of a plate and allow to set. 1/8 pineapple peeled and cut into 2cm cubes and cooked with 300g of honey till it coats the pineapple. Dip the bananas in flour and then the tempura batter. Fry at 140C till golden brown for approximately 1 minute. Arrange on the tamarin jelly and place the crystallised pineapple around it. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2059
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 0mg
Sodium: 23.4mg
Potassium: 2539.5mg
Carbohydrates: 544g
Fiber: 17.4g
Sugar: 485.8g
Protein: 8.4g