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Caramelised banana mille-feuille with praline ice cream and toffee popcorn

Caramelised banana mille-feuille with praline ice cream and toffee popcorn

Caramelised banana mille-feuille with praline ice cream and toffee popcorn

  • Dessert
  • medium
  • 4
  • 1 hour 30 minutes, plus overnight drying

PT1H30M

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1
For the banana tuille, place the bananas in a blender with a squeeze of lemon juice and blitz until smooth. Spread onto a piece of baking paper and place in a dehydrator overnight until crisp
  • 2 bananas, overripe
  • 1 dash of lemon juice
2
For the praline ice cream, place the milk and cream in a saucepan and slowly bring to the boil. In a large bowl, whisk the egg yolks until they form a sabayon consistency
  • 300ml of whole milk
  • 300ml of double cream
  • 8 egg yolks
3
Pour the milk and cream mix onto the egg sabayon, add the praline and mix well. Pass the mix through a fine sieve and cool down as quickly as possible
  • 150g of praline paste
4
Once the ice cream base is cold, pour into an ice cream machine and churn until set. Once ready, remove and place in a sealed container in the freezer
5
Preheat the oven to 180°C/gas mark 4
6
Roll out the puff pastry with a rolling pin using the icing sugar instead of flour until the pastry is around 3–4mm thick. Place onto a suitably-sized tray lined with a sheet of parchment paper, sprinkle with some more icing sugar then place another sheet of parchment paper on top, followed by another tray
  • 250g of puff pastry
  • 100g of icing sugar
7
Place in the oven for 10 minutes or so until the pastry is cooked, then take out of the oven, remove the top tray and parchment paper and leave to cool. Once the pastry is cool, use a sharp serrated knife to cut into rectangles measuring 2.5cm x 10cm
8
For the vanilla cream, place the cream in a bowl. Cut the vanilla pod in half lengthways and using a small knife, scrape out the seeds. Add these to the cream. Continue to whisk the cream until it forms soft peaks, then place in a piping bag and reserve in the fridge until later
  • 200ml of double cream
  • 1 vanilla pod
9
Preheat a water bath to 52°C
10
Peel the bananas and place flat into a vacuum bag with the vanilla seeds. Seal in a chamber sealer, cook for 10 minutes then leave to cool
  • 2 bananas, ripe
  • 2 vanilla pods, seeds only
11
To caramelise the bananas, cut in half lengthways. Slice each half thinly but make sure that the banana stays in its normal form
12
Gently fan the banana a little then sprinkle with the caster sugar. Using a blowtorch, gently caramelise the sugar, adding more sugar until you get a really lovely caramelised banana
  • 100g of caster sugar
13
To serve, make a few drags and swirls of the melted chocolate across four plates and then place a pipe some vanilla cream in one corner. Add a rectangle of puff pastry on top of that, then pipe some more cream on top
  • 100g of bitter chocolate
14
Using a palette knife, scoop up the glazed banana and sit on top of the cream and puff pastry. Sprinkle around some hazelnuts. Remove the ice cream from the freezer and add a quenelle and on top of the hazelnuts
  • hazelnuts
15
Drizzle the plate with maple syrup and pieces of toffee popcorn and serve
  • maple syrup
  • popcorn, toffee-coated

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Ingredients

Metric

Imperial

Banana tuile

Praline ice cream

  • 300ml of whole milk
  • 300ml of double cream
  • 8 egg yolks
  • 150g of praline paste

Mille feuille sheets

  • 250g of puff pastry
  • 100g of icing sugar

Vanilla cream

  • 200ml of double cream
  • 1 vanilla pod

Carmelised bananas

To serve

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Caramelised banana mille-feuille with praline ice cream and toffee popcorn

 
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