Tempura Bananas with Coconut-Green Tea Sauce

• 2 large bananas, ripe
• 1 cup ice water
• 1 1/4 cups tempura batter mix (recommended: Shir-Akika)
• 1 tablespoon pumpkin pie spice
• 1 pinch cayenne pepper
• Vegetable oil, for frying
• Powdered sugar, for dusting
• 1 cup heavy cream
• 4 green tea bags
• 1 scoop coconut sorbet (recommended: Ciao Bella)
• Fresh raspberries, for garnish
• Fresh mint sprigs, for garnish

1. Slice bananas diagonally, 1/4-inch thick; set aside.
2. Put ice water in a medium bowl.
3. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper.
4. Do not over stir.
5. (Batter will be thin and lumpy.)
6. 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.
7. Fry for 2 to 3 minutes or until golden brown.
8. Remove from oil and dust with powdered sugar.
9. For the Coconut-Green Tea Sauce
10. In a small saucepan, over medium heat, bring cream to barely a simmer.
11. Reduce heat to low and add tea bags.
12. Steep for 8 minutes.
13. Remove bags and stir in coconut sorbet until melted.
14. Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce.
15. Garnish with fresh berries and mint.

bananas, water, tempura batter, pumpkin pie spice, cayenne pepper, vegetable oil, powdered sugar, heavy cream, green tea, coconut sorbet, fresh raspberries, mint sprigs

Taken from www.foodnetwork.com/recipes/sandra-lee/tempura-bananas-with-coconut-green-tea-sauce-recipe.html (may not work)