- 1 package Frozen Filo dough
- 1 stick of margarine, melted
- 1 1/4 cup soy milk
- 1 teaspoon banana extract
- 1/4 cup granulated sugar
- 4 tablespoon cornstarch
- 3 egg yolks
- 1 banana
- 1 teaspoon margarine
- 1 tablespoon brown sugar
- 1 tablespoon dark rum
Parve Rum Raisin Ice cream with Salted Hazelnuts
- 3/4 cup raisins
- 1/2 cup dark rum
- 1/2 cup hazelnuts
- 3 egg whites
- 1 cup granulated sugar
- 1 small container of Rich's Whip (212 ml)
Layer filo dough brushing margarine between each layer.
Cut into small squares placing them in the bottom of a muffin tin.
Bake for 20-30 minutes at 375 degrees F
Bring the soy milk and banana extract to a boil.
Whisk together the sugar and cornstarch in a heat safe bowl.
Slowly add the egg yolks to the sugar and cornstarch mixture making sure to mix quickly to avoid lumps.
After the soy milk has come to a boil pour half of it slowly into the egg mixtures whisking the whole time.
Pour back into the pot and whisk on a low flame till the cream thickens.
Strain into a bowl and cover with plastic wrap.
Slice one banana and sautee it with margarine, brown sugar and dark rum.
Loosely crush the hazelnuts and toss them with salt, bake them in a 350 degree oven for 10 minutes or until golden brown.
Whisk the egg whites and sugar together over a double boiler for 20 minutes on a high flame or until
sugar is dissolved and mixture is warm to the touch.
Transfer to an electric mixer and beat until light and fluffy and holds stiff peaks.
Whip the riches whip until thick.
Fold the riches whip and egg whites together. Slowly fold in the cooled toasted hazelnuts and soaked
Place into a container and freeze overnight.
Place a spoon full of pastry cream in each filo basket.
Pour hot bananas on top.
Place a scoop of ice cream on the side.