-
1
["Take 2 containers and equally divide the 4 ripe banana slices between each container in one layer. Cover and freeze for about 2-3 hours.", "Adjust oven rack to upper-middle position and heat oven to 325 degrees. Place 2 unpeeled bananas on baking sheet and bake until skins are completely black, about 20 minutes. Let cool to room temperature; then peel.", "In a mixing bowl combine 1 roasted banana, mango butter, lemon zest and ginger and mash with a fork until smooth.", "In another mixing bowl combine the remaining roasted banana, fig butter, almond extract, orange zest and cinnamon and mash with a fork until smooth.
-
2
Keep the two mixtures refrigerated until ready to process each Ice Cream.", "Place one portion of the frozen banana slices in a food processor. Patiently process until creamy and until they reach a frozen custard consistency; then add the mango mixture and a pinch of coarse salt.", "Pulse to combine; Scoop to a freezer safe container and freeze until ready to assemble the parfait, not more then for 1 to 1 and 1/2 hours.
-
3
Using the same method, make the banana-fig ice cream. Each flavor makes 1 3/4 cups.", "Preheat oven to 300 degrees. Line a baking sheet with parchment paper.", "Spread cornflakes on prepared baking sheet. Transfer to oven and bake until lightly toasted, about 15 minutes. Remove from oven, sprinkle with salt; let cool completely; then toss with the lemon zest and brake them up into smaller pieces.", "Spread the coconut in a single layer on a baking pan. Toast coconut at the same 300 degrees in oven until pale golden brown, watching carefully to avoid burning, about 6 minutes.", "With an electric mixer on medium speed, beat coconut cream, maple syrup, cinnamon and vanilla until stiff peaks form. This should be about 2 minutes. (Whipped coconut cream can be refrigerated for 4 hours.)", "To assemble the parfait:
-
4
In the bottom of a glass which holds 1 and 1/2 cups liquid, place 2 tablespoons of the banana-fig ice cream; then a couple slices of each fruit; then 1 tablespoon of coconut cream.", "Next layer:
-
5
2 tablespoons of the banana-mango ice cream; then again fruit slices and coconut cream. Repeat one more time the whole process and finish with a generous dollop of coconut cream, a big sprinkling of cornflakes and toasted coconut. Garnish with a few more slices of fruit."]
