Elephant eyes

Name: Elephant eyes - Patricia I.
Ingredients: 300 g plain crushed biscuits; 2 bananas; 100 g butter; 150 g sugar; 200 ml water; 3 tbsp cocoa; 125 g butter for cream; 5 tbsp powdered sugar; 100 g coconut; rum essence; vanilla sugar

Dessert - Elephant eyes by Patricia I. - Recipia

Delicious Elephant Eyes Recipe Elephant Eyes is a dessert that combines the crunchy texture of cookies with the rich flavors of chocolate and the sweetness of bananas. This recipe is not only simple but also very quick, making it perfect for moments when you want to impress without spending hours in the kitchen. Preparation time: 30 minutes Cooling time: 2 hours Number of servings: 10 Ingredients For the cookie base: - 300 g plain cookies, crushed - 200 ml water - 150 g sugar - 100 g butter - 3 tablespoons cocoa - 3-4 drops of rum essence - 100 g ground nuts (optional) For the coconut cream: - 125 g butter - 5 tablespoons powdered sugar - 100 g coconut - 2 bananas - 1 packet vanilla sugar Instructions 1. Preparing the syrup: In a saucepan, add the 200 ml of water, 150 g of sugar, 100 g of butter, and the 3 tablespoons of cocoa. Place the saucepan over medium heat and stir constantly until the sugar and butter are completely melted and the mixture becomes homogeneous. Don't forget to add the rum essence for an extra flavor. 2. Mixing the cookies: Once the syrup is ready, remove the saucepan from the heat and add the crushed cookies and, if desired, the ground nuts. Mix well to ensure the cookies are completely coated with the syrup. The consistency should be moist but not excessively sticky. 3. Forming the base: Prepare a cling film that you have greased with a little butter to prevent sticking. Pour the cookie mixture and level it evenly with a spatula, pressing gently to achieve a compact base. Set aside to cool slightly. 4. Preparing the cream: In a bowl, beat 125 g of butter with 5 tablespoons of powdered sugar until it becomes a smooth cream. Add 100 g of coconut and the vanilla sugar, mixing until well combined. 5. Adding the bananas: Slice the 2 bananas lengthwise. Place them in the center of the cookie base, then spread the coconut cream on top, covering the bananas evenly. 6. Rolling the dessert: Using the cling film, gently roll the dessert into a cylinder. Make sure it is tightly rolled, but not so tight that it damages the mixture. Wrap it well in the film and place it in the refrigerator for about 2 hours to firm up. 7. Serving: After the cooling time has expired, remove the dessert from the refrigerator. Cut it into slices about 2 cm thick and sprinkle coconut on top for an appetizing appearance. Practical tip To make this dessert even more special, you can add some crushed almonds or pistachios to the cookie mixture. These will provide a pleasant contrast of textures and a slightly salty taste, balancing the sweetness. Nutritional information This recipe offers an excellent combination of carbohydrates from the cookies, healthy fats from the nuts and butter, as well as vitamins and minerals from the bananas. Although it is a dessert, when consumed in moderation, it can be a good option to satisfy a sweet craving. Frequently asked questions Can I use another type of cookie? Yes, you can experiment with cocoa cookies or even whole grain cookies for a healthier version. How can I store Elephant Eyes? The dessert keeps well in the refrigerator, covered with cling film, for up to a week. Can this dessert be frozen? Yes, you can freeze Elephant Eyes, but it is recommended to let it thaw in the refrigerator to maintain its texture. Delicious combinations To enhance its flavor, you can serve Elephant Eyes with a scoop of vanilla ice cream or with warm chocolate sauce. A fragrant coffee or a fruit tea can perfectly complement this sweet dessert. I encourage you to try this Elephant Eyes recipe, refreshing yourself with each bite. It is a dessert that never disappoints and can quickly become a favorite among your friends and family. Enjoy!

Category: Dessert Author: Patricia I. Views: 2422 Date: 26.09.2024

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