Yield: 4 Servings

Ingredients:

16 each Phyllo dough squares, 4 x 4 inch

1/3 cup Butter, melted

4 oz. Dark chocolate, melted

For Chef Larry’s Rum Pastry Cream:

3/4 cup Milk

1/4 cup Granulated sugar

1 each Egg

1 each Egg yolk

1 tsp. Corn starch

1/2 tsp. Vanilla

1 oz. Dark rum

1 each Banana, sliced

2 tsp. Granulated sugar

2 tsp. Brown sugar

For service Lightly sweetened whipped cream
For service Toasted coconut
For service Chef Larry’s Raspberry Coulis (recipe follows)
For service Fresh mint sprigs

Method:
Prepare Chef Larry’s Raspberry Coulis per recipe, reserve. To prepare Chef Larry’s Rum Pastry Cream, create a double boiler by placing a saucepan with water over medium heat. Bring water to a simmer. Place a stainless steel mixing bowl over saucepan. Place 1/2 cup of milk in the bowl and heat until steam rises from the surface. In a separate bowl, add remaining 1/4 cup milk and sugar. Sift in cornstarch and whisk until well blended. Add eggs and egg yolk, whisk until mixed well. Remove milk from double boiler and gradually whisk in egg mixture. Return pan to double boiler and cook whisking constantly until mixture is smooth and thick. Remove from heat and stir in vanilla and dark rum. Transfer Chef Larry’s Rum Pastry Cream to a bowl. Place plastic wrap over the surface and refrigerate until use. Preheat oven to 375 degrees F. Brush phyllo dough squares with melted butter and stack randomly 4 to a layer. Press each stack into a non-stick muffin pan and press down to shape. Bake in preheated oven at 375 degrees for 15 - 20 minutes or until golden brown and crisp. Remove from oven and cool. When pastry cups are cool, brush insides with melted chocolate and allow to set. Pipe or spoon Rum Pastry Cream into each pastry cup and top with sliced banana. Combine granulated and brown sugars and sprinkle over bananas. Glaze with a micro torch in the same manner as a creme brulee. Top with whipped cream and toasted coconut. Serve with Raspberry Coulis and garnish with fresh mint sprigs.

Chef Larry Raspberry Coulis

Yield: 1 cup

Ingredients:

1 cup Ripe raspberries, hulled and sliced

1/2 cup Orange juice

1 tblspn. Sugar

squeeze Fresh lemon juice

Method:
Place raspberries, orange juice, sugar and lemon juice in a blender. Puree until smooth. Strain and reserve until use.