Sunday Breakfast Two-Ice Cream Parfait

• For the Ice Creams
• 4 large ripe bananas, peeled, sliced, tossed in 1 tablespoon lemon juice and frozen
• 2 large slightly under ripe bananas, roasted unpeeled
• 2 tablespoons mango butter +1 teaspoon vanilla extract, 2 teaspoons lemon zest, 1 teaspoon finely grated fresh ginger and a pinch of coarse sea salt
• 2 tablespoons fig butter +1/2 teaspoon almond extract, 2 teaspoons orange zest, 1/2 teaspoon cinnamon and a pinch of coarse salt
• For the toppings and garnishes
• 1 cup organic cornflakes (cereal)
• 1/4 teaspoon coarse sea salt
• 2 teaspoons lemon zest
• 1/2 cup shredded sweetened coconut
• 1/2 cup coconut cream, chilled +1 tablespoon maple syrup +1teaspoon vanilla extract +1/2 teaspoon cinnamon
• 1/2 ripe but firm mango, peeled and thinly sliced
• 2 kiwi, peeled, halved and sliced
• 1 ripe banana, sliced and tossed in lemon juice

1. Take 2 containers and equally divide the 4 ripe banana slices between each container in one layer. Cover and freeze for about 2-3 hours.
2. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Place 2 unpeeled bananas on baking sheet and bake until skins are completely black, about 20 minutes. Let cool to room temperature; then peel.
3. In a mixing bowl combine 1 roasted banana, mango butter, lemon zest and ginger and mash with a fork until smooth.
4. In another mixing bowl combine the remaining roasted banana, fig butter, almond extract, orange zest and cinnamon and mash with a fork until smooth.rnKeep the two mixtures refrigerated until ready to process each Ice Cream.
5. Place one portion of the frozen banana slices in a food processor. Patiently process until creamy and until they reach a frozen custard consistency; then add the mango mixture and a pinch of coarse salt.
6. Pulse to combine; Scoop to a freezer safe container and freeze until ready to assemble the parfait, not more then for 1 to 1 and 1/2 hours.rnUsing the same method, make the banana-fig ice cream. Each flavor makes 1 3/4 cups.
7. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
8. Spread cornflakes on prepared baking sheet. Transfer to oven and bake until lightly toasted, about 15 minutes. Remove from oven, sprinkle with salt; let cool completely; then toss with the lemon zest and brake them up into smaller pieces.
9. Spread the coconut in a single layer on a baking pan. Toast coconut at the same 300 degrees in oven until pale golden brown, watching carefully to avoid burning, about 6 minutes.
10. With an electric mixer on medium speed, beat coconut cream, maple syrup, cinnamon and vanilla until stiff peaks form. This should be about 2 minutes. (Whipped coconut cream can be refrigerated for 4 hours.)
11. To assemble the parfait: rnIn the bottom of a glass which holds 1 and 1/2 cups liquid, place 2 tablespoons of the banana-fig ice cream; then a couple slices of each fruit; then 1 tablespoon of coconut cream.
12. Next layer:rn 2 tablespoons of the banana-mango ice cream; then again fruit slices and coconut cream. Repeat one more time the whole process and finish with a generous dollop of coconut cream, a big sprinkling of cornflakes and toasted coconut. Garnish with a few more slices of fruit.

creams, bananas, under ripe bananas, mango butter, butter, salt, lemon zest, coconut, coconut cream, mango, kiwi, banana

Taken from food52.com/recipes/18861-sunday-breakfast-two-ice-cream-parfait (may not work)