Cooking expert Ryuji's buzz recipe Time required : 20minutes
Banana and coconut glass dessert | Hotel de Mikuni's recipe transcription
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Ingredients
- banana : One
- Unsalted butter : 15g
- White wine vinegar : Appropriate amount
- Boiled azuki : Spoon heap 2
- Suzu castella : Six
- Coconut milk : 2-4 spoons
- rum : 2 teaspoons
- Coconut chips : Appropriate amount
Time required
15minutes
Procedure
-
1)
Cut the banana
02:45
Cut the banana into slices.
-
2)
Saute the banana
03:24
Heat the butter in a frying pan, saute the bananas, and brown them. Add white wine vinegar to finish.
-
3)
Serve
05:17
Serve in a glass in the order of boiled azuki beans, bell castella, coconut milk, sautéed bananas, rum, and coconut chips.
Point
・ Recipe for 2 servings of "Banana and Coconut Dessert" by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Use unripe and hard bananas.
-Ideal for children except rum.
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