Baked Banana Ice Cream with Rum-Infused Dried Fruits
recipe

A delightful baked dessert that combines rum-flavored banana ice cream with rum-soaked raisins and a fluffy meringue. Perfect for celebrations or special occasions!
Preparation Time: 1 hour + freezing
Serving Size: 6 servings

Ingredients:

- 4 ripe bananas
- 200 ml heavy cream
- 100 g sugar
- 50 ml rum
- 100 g raisins
- 100 g mixed dried fruits (e.g., apricots, prunes)
- 4 egg whites
- 200 g powdered sugar
- 1 tsp vanilla sugar

Instructions:

1. Start by making the banana ice cream. Mash the bananas in a bowl and mix in the rum and sugar.
2. Whip the heavy cream until soft peaks form, then fold it gently into the banana mixture. Pour the mixture into a mold and freeze for at least 4 hours or until fully set.
3. Prepare the rum-soaked fruits. Soak the raisins in rum for about 30 minutes, then mix in the dried fruits.
4. Once the ice cream is ready, make the meringue. Beat the egg whites until fluffy, gradually adding the powdered sugar until the meringue is shiny and stiff.
5. Take the ice cream out of the freezer and shape it onto a serving plate. Cover it with meringue and bake at 200°C (392°F) for 5-10 minutes, until the meringue is beautifully golden brown.
6. Serve immediately with the rum-soaked dried fruits.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 3 g
- Carbohydrates: 45 g
- Fat: 18 g
- Sugar: 30 g

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