To put an end to the “Asian delights” and pending MiniCook, an exotic dessert straight from my imagination: the crispy banana topped with a sweet sauce with coconut milk. Alloy banana and coconut milk makes me salivate just thinking about it. It is crispy, c’est sucré mais pas trop lourd, you can adore !!!
Crispy banana, Sauce with coconut milk
– 2 filo pastry
– 10 + 10g salted butter
– 1 tablespoon brown sugar
– 1 teaspoon rum
Peel bananas and cut into rings.
Melt 10g of salted butter in a frying pan. Add banana slices and brown sugar and sauté 3-4mn over medium heat, turning regularly. Add a teaspoon of rum, lightly crush the banana slices and melt 2 minutes more until a sort of puree.
Preheat oven to 200 °.
Cut the filo pastry into 2. Place a large spoonful of mashed banana on each pastry sheet. Then roll the pastry sheet to form a kind of “nem”, fold the ends under and place on a sheet of baking paper on a baking sheet. Using a brush, Brush each “nem” Banana melted salted butter and sprinkle with sesame seeds.
Bake for 5-10min until the filo pastry are golden (careful it can be very fast).
Serve warm along with coconut milk sauce.
The crisp can be prepared before dinner and went in the oven just before serving.
Sauce with coconut milk
- 40cl coconut milk
– 40g icing sugar
Prepare the sauce with coconut milk: Heat the coconut milk and sugar in a saucepan over medium heat for a few minutes. Film and book at room temperature.
Serve cold or warm as an accompaniment to dessert.