This delicious dessert recipe from Mark Jordan combines complementary flavours of banana and hazelnut. The combination of textures is a treat too, with the crunch of puff pastry and the creaminess of homemade ice cream alongside the sticky caramelised banana.
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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
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
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
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
Preheat the oven to 180°C/gas mark 4
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
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
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
Preheat a water bath to 52°C
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
To caramelise the bananas, cut in half lengthways. Slice each half thinly but make sure that the banana stays in its normal form
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
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
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
Drizzle the plate with maple syrup and pieces of toffee popcorn and serve
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