Curry Banana Ragout with Mascarpone Coconut Cream

1. mix mascarpone with liqueur and coconut powder until smooth.

Remove the skin from the bananas, cut into slices and fry in melted butter. Sprinkle with sugar and curry powder and lightly caramelize. Pull frying pan from the kitchen stove, pour lemon juice and banana juice and stir in.

3. place 3 biscuits on each plate. Spread curry banana ragout and mascarpone coconut cream evenly on top and bring to table dusted with cocoa.

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