Sweet Filipino (turon lumpia) banana, bitter chocolate and Tequila ice cream



My first encounter with a Filipino banana in sweet wrap was so exciting I immediately wanted to incorporate it into an exciting dessert. I have combined the flavours of banana, chocolate, mint and tequila. The result was just what I wanted and more. I hope you enjoy preparing this dish as much as enjoyed designing it.

For the turon lumpia

10 saba bananas*

A packet of small oriental pancake roll wraps* (Large ones will have too much excess)

Light brown sugar

A large knob of unsalted butter

*(available in Filipino/oriental food shops)

The first step is to wrap the bananas tightly in the pancake roll wraps. Lay the square wrap on a flat surface in a diamond position. Place the banana lengthways on the corner and carefully wrap the banana as a tight fit. Tuck the outer corners into the roll. Lightly wet the free edge of the roll with water to seal the wrap. Lightly wet the whole wrap then coat the wrapped banana in the sugar. Lightly sauté the bananas in the butter until it turns golden brown then set them aside.

For the Tequila sorbet

1 cup (250 mls) water

1/2 cup (125 mls) sugar

4 tbsp lime juice

2 tbsp Tequila

Heat the water in a pan and dissolve sugar. Allow the simple syrup to cool then add the lime juice and Tequila. Refrigerate for at least an hour then churn in an ice cream maker. Store the sorbet in a refrigerator overnight.

For the bitter chocolate sheets

7 oz (200 gms) 90% cocoa chocolate

Very gently melt the chocolate in a bowl held over a steam bath. Place a sheet of cling film over a silpat and smooth out any creases. Place the covered silpat onto a baking sheet. Pour the melted chocolate onto the cling film base and smooth it into a thin layer with a palate knife. As the chocolate begins to cool and solidify use a knife to cut the chocolate sheet into large squares. Place a rolling pin lengthways under the silpat on the baking sheet. This gives the chocolate sheets a curve. Place the baking sheet and its contents into a refrigerator to cool. Once cooled, carefully peel the cling film off the chocolate squares. The square sheets will fragment into interesting curved shapes.

Presenting the dish

Using a sharp knife, cut the base of a banana so that it can stand up on one end. For a decorative effect, cut the top at an angle. stand the banana upright on the dish next to a small arrangement of the bitter chocolate and a quenelle of Tequila sorbet. Garnish with a sprig of mint. For an extra twist, I have used a sugar spiral.



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