Tempura bananas with creamy ice cream. Banana tempura with ice cream (TTK2027) Ingredients for two servings
My family are big fans of Japanese cuisine. I even had to master the intricacies of making rolls and sushi at home, but I never dared to cook Japanese desserts at home. I thought it was a very painstaking and difficult task. But you know the saying: “The eyes are afraid, but the hands are doing.” One fine evening I really wanted to surprise my family and prepare one of our favorite Japanese desserts, banana tempura.
I must say that there is nothing difficult in preparing this dessert. All you need is to have all the necessary ingredients and a maximum of 15 minutes of free time. According to this recipe, which I offer you, my tempura bananas turned out very tasty, even much tastier than what is served in restaurants. My family was absolutely delighted and really asked me to spoil them with this dessert as often as possible.
Ingredients for 4 servings:
Bananas – 400 g
Quail eggs – 4 pcs.
Cold mineral water – 150 ml.
Wheat flour – 150 g
Vegetable oil for frying
Creamy ice cream – 200 g
Powdered sugar – 100 g
Walnuts – 50 g
Mint for decoration.
Cooking bananas in tempura
Break the eggs into a bowl and beat with a whisk. Pour mineral water into the eggs in a small stream and begin to beat with a mixer at medium speed until a thick foam forms. Mineral water should be highly carbonated and very cold; you can even put a few ice cubes in a glass of mineral water.
Without ceasing to beat, add flour in small portions. We obtain a homogeneous dough without lumps. The consistency of the dough for banana tempura should be neither liquid nor thick, something in between, a bit like thick sour cream.
Peel the bananas and cut off the edges on both sides with a knife. Cut each banana into medium-sized pieces.
We prick banana slices onto a fork and carefully dip them into the dough, making sure that there is no space left on the banana without dough. Before you start frying bananas, you should take a shallow plate and line it with a paper napkin.
Pour vegetable oil into the pan in such an amount that it completely covers the tempura. Carefully place the bananas one by one into the boiling oil. When frying in oil, banana pieces should not come into contact with each other, so it is best to fry in small portions. Fry bananas in tempura over medium heat until golden brown on one side and the other for 20-30 seconds.
Using a slotted spoon, place the fried bananas on a paper napkin to absorb excess oil.
Before serving, sprinkle the tempura bananas with powdered sugar, chopped walnuts, add a scoop of creamy ice cream and garnish with mint leaves. This dessert is delicious both hot and cold.
Photo and recipe: Alina Kolomoets.
TECHNICAL AND TECHNOLOGICAL CARD No. Banana tempura with ice cream
- APPLICATION AREA
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Banana Tempura with Ice Cream dish produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)
- RECIPE
| Name of raw materials and products | Unit | Raw material consumption and | ||||
| products for | ||||||
| for 1 time | ||||||
| Gross | Net | |||||
| Banana St. | G | 96,000 | 60,000 | |||
| Dough for spring rolls s/m | G | 14,000 | 14,000 | |||
| TEMPURA BLACK s/r" | G | 20,000 | 20,000 | |||
| Refined vegetable oil | ml | 20,600 | 20,000 | |||
| Ice cream economy in assortment | G | 52,500 | 50,000 | |||
| Powdered sugar 1 cat | G | 2,000 | 2,000 | |||
| Cocoa powder | G | 2,000 | 2,000 | |||
| Toppings | G | 20,600 | 20,000 | |||
| Mint St. | G | 4,000 | 2,000 | |||
| Yield of dish (in grams): | 90/50/20 | |||||
- TECHNOLOGICAL PROCESS
The mint is washed and dried. Place a peeled banana on a sheet of dough, sprinkle with powdered sugar and cocoa powder, wrap the roll, dip in tempura batter and deep-fry.
When serving, cut the roll diagonally into 2 pieces and place on a plate. Place a scoop of ice cream next to it and pour caramel topping over the dessert in a zigzag pattern.
Decorate with a sprig of mint.
- REQUIREMENTS FOR DESIGN, SALE AND STORAGE
Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance - Characteristic of this dish.
Color - Characteristic of the products included in the product.
Taste and smell - Characteristic of the products included in the product, without any foreign tastes or odors.
6.2 Microbiological and physico-chemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)
- FOOD AND ENERGY VALUE
Technological engineer.
If you are looking for a dessert recipe that is unbeatable in taste and quick to prepare, we recommend choosing tempura bananas. You can combine the delicacy with creamy ice cream.
My family are big fans of Japanese cuisine. I even had to master the intricacies of making rolls and sushi at home, but I never dared to cook Japanese desserts at home. I thought it was a very painstaking and difficult task. But you know the saying: “The eyes are afraid, but the hands are doing.” One fine evening I really wanted to surprise my family and prepare one of our favorite Japanese desserts, banana tempura. I must say that there is nothing difficult in preparing this dessert. All you need is to have all the necessary ingredients and a maximum of 15 minutes of free time. According to this recipe, which I offer you, my tempura bananas turned out very tasty, even much tastier than what is served in restaurants. My family was absolutely delighted and really asked me to spoil them with this dessert as often as possible.
Kitchen: Japanese.
Ingredients for 4 servings
- bananas – 400 g
- quail eggs – 4 pcs.
- cold mineral water – 150 ml.
- wheat flour – 150 g
- vegetable oil for frying
- creamy ice cream – 200 g
- powdered sugar – 100 g
- walnuts – 50 g
- mint for decoration.
Cooking bananas in tempura
Break the eggs into a bowl and beat with a whisk.
Pour mineral water into the eggs in a small stream and begin to beat with a mixer at medium speed until a thick foam forms. Mineral water should be highly carbonated and very cold; you can even put a few ice cubes in a glass of mineral water.
Without ceasing to beat, add flour in small portions.
We obtain a homogeneous dough without lumps. The consistency of the dough for banana tempura should be neither liquid nor thick, something in between, a bit like thick sour cream.
Peel the bananas and cut off the edges on both sides with a knife. Cut each banana into medium-sized pieces.
We prick banana slices onto a fork and carefully dip them into the dough, making sure that there is no space left on the banana without dough. Before you start frying bananas, you should take a shallow plate and line it with a paper napkin.
Pour vegetable oil into the pan in such an amount that it completely covers the tempura. Carefully place the bananas one by one into the boiling oil. When frying in oil, banana pieces should not come into contact with each other, so it is best to fry in small portions. Fry bananas in tempura over medium heat until golden brown on one side and the other for 20-30 seconds.
Using a slotted spoon, place the fried bananas on a paper napkin to absorb excess oil.- Before serving, sprinkle the tempura bananas with powdered sugar, chopped walnuts, add a scoop of creamy ice cream and garnish with mint leaves. This dessert is delicious both hot and cold.
We present to your attention a recipe for a unique holiday dessert from Marina from St. Petersburg. Tempura is the name of a Japanese dish made from fish, seafood, vegetables or fruits in batter. Preparing this dessert is not that difficult, but rest assured: your family and guests have never tried anything like it! Very tasty, festively decorated, it combines the coldness of ice cream and the heat of freshly baked tempura.
First, chop the nuts using a knife. You can leave a few beautiful walnut halves for the final decoration of the dessert. Pour water into a bowl, add flour and break the egg. After this, put a frying pan on the fire, filling it with vegetable oil. There should be at least 2 centimeters from the top edge of the oil to the bottom of the pan. While you knead the dough, the pan will warm up well. Remember - there should be no lumps left in the dough.
We peel the bananas and remove their edges from both sides with a knife. We cut each banana crosswise into 4 parts, as in the picture. Throw the resulting pieces into the dough and roll them well. The banana should not have an edge without dough! Prick a piece with a fork and carefully lower it into the hot oil. Avoid burns! We repeat this procedure until the pan is full, but so that the pieces do not touch each other. The bottom edge of the dough will turn white, and then perhaps slightly brown. 30 seconds after you put them in, the pieces need to be turned over with a fork. After another 30 seconds, the tempura should be placed on the prepared dish. Shake the oil from the finished tempura back into the pan, otherwise it will accumulate at the bottom of the dish. Add a new batch of banana slices. When there are no pieces left in the bowl, turn off the gas under the pan and move on to the next step.
Build a water bath. To do this, you can place a ladle with a handle on top of a small saucepan filled with water. Light a fire and place white chocolate in a saucepan. You can add a teaspoon of boiled water - but no more. When the chocolate has melted until smooth, prick a piece of tempura onto a fork and dip it halfway into the chocolate. It's best to dip along rather than across. Then quickly dip the edge of the white chocolate tempura into the container with the chopped nuts. Press down firmly enough so that the nuts cover the entire chocolate layer. Carefully remove the tempura from a fork, placing it on a flat surface with the chocolate side up.
Remember not to turn off the heat under the pan, otherwise the chocolate may harden. So, dip half of all the pieces in white chocolate and nuts. Then melt the milk chocolate in the same saucepan (you don’t need to turn it off and wash the dishes, the chocolate mixture is also very tasty). Repeat the same operation with it, but after chocolate, dip the tempura in coconut flakes. Chop the ice cream into cubes. During this time, the tempura chocolate should harden slightly. Carefully place the tempura pieces into the same bowl with the ice cream. Decorate the resulting dessert with walnuts (the remaining halves). Bon appetit!
Loading...
