• 30 GRAM FLOUR
• 25 GRAM BUTTER
• 1 TBSP PRESERVED GINGER
• 1/2 CUP ESPRESSO, hot
• 5 GELATIN LEAVES, soaked
• 2 EGGS, separated
• 3/4 CUP YOGURT
• 200 GRAM CREAM CHEESE
• 1 CUP CREAM
• 9 TBSP SUGAR

• 4 BANANAS, peeled
• 50 GRAM COCONUT, grated
• 50 GRAM BREAD CRUMBS
• 50 GRAM FLOUR
• 2 EGGS
• 100 GRAM BROWN SUGAR
• 1 CUP COCONUT MILK

Make dough out of butter, flour, 1 tbsp sugar and ginger, roll it out and put on the bottom of 6 muffin forms. Bake 10 minutes at 180 degrees, cool down. Check if they can be released from the form, put back. Dissolve the gelatin into the hot coffee, cool down for 15 minutes. Mix the cream cheese with the egg yolks for three minutes, add yogurt and 5 tbsp sugar, and the coffee mixture. Allow it to thicken a little in the fridge and then pour on top of the ginger cookies. Cool in the fridge for four hours. Beat the egg whites with 3 tbsp sugar until stiff, beat the cream and add to the egg whites. Release the espresso mousse carefully with a hot knife from the form and put on a plate. Put the cream mixture on top and dust with cacao powder or decorate with a coffee bean.

Roll the bananas first through the flour, then through the eggs, then through a mixture of breadcrumbs and coconut. Deep fry them until golden brown. In the meantime, heat 4 tablespoons of water, dissolve the sugar and cook until it becomes caramel. Now add the coconut milk, heat until the caramel has dissolved (this may take a few minutes), then boil on a high fire until it is thick enough for sauce. Pour the sauce over the bananas.