Orange Yogurt Cream with Coconut Banana

Ingredients

• 4 bananas
• 2 tbsp butter
• 2 tsp lemon juice
• 20 g sugar
• 1 untreated orange
• 100 g coconut flakes
• 2 untreated orange segments
• 1 untreated lemon
• 4 sheets white gelatin
• 3 eggs
• 70 g sugar
• 200 g cream yogurt
• 200 g whipping cream
• 2 tsp grated orange zest

Instructions

1. 1.

   Toast coconut flakes in a dry pan until golden, set aside.

2. 2.

   Peel bananas and drizzle with lemon juice. Heat butter in a pan, add sugar until melted, then caramelize bananas on all sides.

3. 3.

   Grate orange zest with a zester and finely chop.

4. 4.

   Arrange bananas on plates, sprinkle with toasted coconut and a bit of orange zest, serve with the orange cream.

5. 5.

   Wash oranges and lemon hot, dry, grate their peels finely, halve them and squeeze out the juice.

6. 6.

   Soak gelatin in cold water.

7. 7.

   Separate eggs. Whisk yolks with sugar in a metal bowl, add grated zest and citrus juices, then continue whisking over a double boiler until light and airy.

8. 8.

   Squeeze excess water from gelatin, dissolve it in a little warm cream, then fold into the mixture and stir well. Let cool slightly, fold in yogurt, refrigerate for about 30 minutes.

9. 9.

   Whisk egg whites and cream to stiff peaks, fold each into the custard alternately, refrigerate for about 2 hours. Garnish with grated orange zest.