Tempura Bananas with Coconut-Green Tea Sauce

Method:

1. 1

   Slice bananas diagonally, 1/4-inch thick; set aside.

2. 2

   Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.)

3. 3

   Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown.

4. 4

   Remove from oil and dust with powdered sugar.

5. 5

   For the Coconut-Green Tea Sauce

6. 6

   In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes.

7. 7

   Remove bags and stir in coconut sorbet until melted.

8. 8

   Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce.

9. 9

   Garnish with fresh berries and mint.

Adapted from Foodnetwork