Every week throughout the Summer, I will berevealing a new and exciting flavour of delicious low-fat 'ice cream' in my
Start by making the filo cigarillos.
Preheat the oven to 200 C/400 F/Gas mark 6
Cut the filo pastry into 8 rough squares using kitchen scissors.
Starting from one corner, roll the pastry tightly into a cigar or cigarillo shape.
Repeat until you have 8 cigarillos.
Mist with Frylight oil and sprinkle with a tiny dusting of icing sugar. I find the Twist and Sprinkle brand is very easy to control.
(Click HERE for link)
Bake for around 10 minutes until lightly golden and crisp.
You can make these in advance and gently reheat when you are ready to serve them.
Next, make the cinnamon 'ice-cream' by adding the cinnamon to the processed bananas according to my instructions above.
Pop the 'icecream' back into the freezer while you heat the apples.
Leaving the peel on, core and dice the apples into small pieces.
Either cook gently in a pan until just soft but with a bite to them, or zap each diced apple for 2 minutes in the microwave like I did.
Pop the apple into your chosen serving dish. I used these gorgeous small, lidded preserve jars as I loved the modern, cool feel it gave the presentation. These are plastic ones, so the lids are not heavy and sit open beautifully to reveal the dessert in its full glory.
Working quickly, dollop a scoop of the cinnamon 'ice-cream' over the warm apple.
Finally, top with two warm filo cigarillos before serving.
Enjoy the warm and cold sensations and the crisp, smooth and chewy textures of these beautiful ingredients, working together in harmony.
Cinnamon and apple Heaven.
If you make the 'ice-cream' in advance, freeze in spoonfuls/scoops on a plate to make serving easier. Allow about 10 minutes to soften before serving so that it has a 'soft scoop' texture.