The white one is coconut isle-cream, the yellow is a saffron banana sherbet. Leftovers of dragon fruit and strawberries as decoration.
The sweets are congolais.
Coconut isle-cream :
That’s a coconut flavored (with dry coconut) creme anglaise, with honey and Kirsch cherry liquor.
The only complicated thing is to find the ice-cream maker. Yeah, I’m messy, it was in the bottom of the closet for Winter, but which closet ? Murphy’s law : it’s always in the last one you check. So now I will have to reorganize it all. I found my old kakigori maker too, so if it works, you’ll see it soon…
Banana, just frozen and mixed, flavored with saffron, churned or not in the ice-cream maker, frozen again (if I had done it in advance).
What was left ? Coconut flesh rehydrated in milk and egg white. You combine them, add a little sugar.
Bake till it’s golden and a serious smell of caramel asphixiates you. That gives you, what we call “congolais” (Congolese) in France.
Coconut ice cream :
(1/2 liters = 4 servings)
1 serving : Cal 154.1 F8.4 C14.3 P4.7