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Gathered
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Heat-resistant spatulas for folding, stirring, scraping
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Heat-resistant spatulas for folding, stirring, scraping
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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In a large bowl, whisk together flour, sparkling water and coconut cream until smooth. Heat oil in a medium, heavy-bottomed saucepan over high heat. When oil is hot, dip banana slices into batter, allowing excess to drip off. Gently lower into oil and fry for 1-2 mins, until crisp and lightly golden. Work in batches, if necessary. Drain on paper towels. Sprinkle with sugar while still hot. Meanwhile, to make the Baileys chocolate sauce, combine chocolate and Baileys in a small, heatproof bowl. Microwave on HIGH for 30 seconds. Stir until smooth. Serve banana fritters warm with warm chocolate sauce.