Coconut Bananas with Orange Cream

Rinse oranges, pat dry, grate peel and squeeze juice. Soak gelatin in water. Separate eggs. Beat yolks with 70 g sugar in a metal bowl until creamy. Whip with 2/3 of the zest, orange juice, 2 tbsp. juice of one lemon in a hot water bath. Melt gelatin according to package instructions and fold into cream. Fold in the yogurt, cool for 30 minutes. Whip the cream and egg whites separately until stiff, stir into the cream in order, and cool repeatedly for 2 hours. Toast the coconut flakes. Remove peel from bananas, sprinkle with 1 tbsp juice of one lemon. Heat butter in a frying pan, melt remaining sugar in it. Caramelize bananas all around. Arrange, sprinkle with coconut flakes and remaining orange peel. Serve with cream.

Preparation time: 35 min.

Difficulty: normal

Tip: Use creamy natural yogurt for an even finer result!

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