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Ingredients
1-2 coconut macaroons
85g/3oz mascarpone
1 orange, zest only
2-4 tbsp icing sugar
1 banana, peeled and sliced
55g/2oz caster sugar
Method
1. Press the coconut macaroons inside a large chefs ring on a serving plate, to
form a base.
2. Mix the mascarpone, orange zest and icing sugar in a bowl until combined and
spoon on top of the coconut macaroon base. Arrange the slices of banana on top.
3. Heat the sugar in a pan until a caramel has formed.
4. Carefully heat the chefs ring with a blow-torch and remove. If you do not
have a blow-torch you can carefully remove the chefs ring using a palette knife.
5. Drizzle the caramel over the mousse and dust with icing sugar to serve. |
