December 16, 2010

The most impressive date desert!

Taking a break from the holiDAZE, i came across this very impressive desert. 
I love tempura'd bananas!! No seriously, I love love love them. especially topped with Nutella!
This recipe, however, is a more sophisticated take on that scrumptiousness!! 
Tempura Bananas With a Whiskey Caramel Sauce

5-6 bananas
1 cup all purpose flour
1 cup corn starch
1 teaspoon baking soda
chilled soda water
2 ice cubes
Vegetable oil for frying
¾ cup sugar
¼ cup water
1 ½ cups heavy cream
3 tablespoons whiskey, or to taste

Preheat deep pot with vegetable oil to 350°.
1. Mix the dry ingredients for the batter and whisk together. Whisk in soda water until the batter reaches the consistency of a thick milk shake. You don’t want it too thick, as that would make the finished bananas heavy and soggy. Place ice cubes in the bowl of batter, and then place the bowl in an ice bath. (The mixture needs to stay ice cold to ensure a light crispy tempura) 
2. Peel the bananas and slice on the long bias. You should get 3-4 pieces out of each banana depending on its length. Dip the banana pieces into the batter and gently shake off the excess as you take it out of the bowl. Drop each coated slice carefully into the hot oil and fry until golden brown. Remove from the oil and place on paper towels to absorb excess oil.
For the Caramel
1.  Combine water and sugar in a non-reactive saucepan.
2. Cook over low heat until sugar dissolves. Let mixture boil gently, without stirring! It will take about 10 minutes for a light amber color to start showing. As sugar darkens in color it is okay to swirl the pan, but do not use any utensils to stir the sugar. If crystals for on the side of the pan, dip a pastry brush in water and brush down the sides of the pan.
3. When sugar is the desired caramel color, remove pan from heat and add the whiskey and cream. The mixture will boil vigorously. 
4. Return to the heat and stir the sauce with a spoon. It will thicken a bit more and get slightly darker, and then it is done.
Plate the caramel sauce and top with one or two fried banana pieces.

TIP: put the bananas in the freezer for about 5-8 minutes before dipping. It will make the bananas harder and less likely to break apart while frying. 

(recipe courtesy of

No comments: