Sweet Tacos
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 4 soft taco wraps
- • 1 tsp reduced fat spread
- • 1/4 tsp cinnamon
- • 1/2 tsp white granulated sweetener
- • 20 g milk chocolate, (broken into squares)
- • 2 tsp hundreds and thousands
- • 3 medium bananas, (peeled, sliced and frozen overnight)
- • 100 g raspberries
- • 100 g strawberries, (sliced)
- • 2 tsp cocoa powder
- • 4 tsp water
Preparation Steps
Preheat the oven to 180ºC.
Roll out 4 pieces of foil the length of your baking tray. Scrunch them loosely into 4 long sausage shapes. Stack 2 on top of each other until you have created 2 sausage shapes that are about 10cm tall. These will be used to shape the taco shells when you bake them in the oven.
Add the reduced fat spread to a small bowl and heat in the microwave for a few seconds until melted. Add the cinnamon and sweetener and stir until combined. Using a pastry brush, use the mixture to coat one side of each of the soft tacos.
Drape two of the tacos over each foil sausage and bake for 8 minutes until lightly golden. Remove from the oven and allow to cool completely.
While the taco shells are cooling, heat the chocolate in small bursts in the microwave until melted. Once the taco shells are cool, use a spoon to cover the edges of the taco shells with melted chocolate. Sprinkle over the hundreds and thousands and pop the taco shells in the fridge until the chocolate is set.
While the chocolate sets, remove the frozen banana from the freezer. Add to a food processor with the water and blitz until smooth. Split the mixture in half and stir the cocoa powder into one half of the banana ice cream until fully incorporated.
When the shells are set, add a scoop of the plain and chocolate ice cream to each shell, top with strawberries and raspberries and serve.