This joyously tropical dessert from Pete Biggs combines heavenly banana and rum ice cream with passion fruit syrup, along with a dreamy white chocolate sauce and nutty crumble. Serve with a cheeky glass of coconut rum on ice to complement the flavours in this banana and rum dessert recipe.
Pete Biggs began his career as a pot washer in his local Beefeater – now he is more likely to bump into one, working in the swanky Capital Hotel, Knightsbridge, just round the corner from Buckingham Palace.
The folder name
Please choose a different name.
Please enter a name for the new folder.
To make the ice cream, place the banana, cream and sugar in a blender and blitz on a high speed until smooth. Pulse in the rum, then pour straight into an ice cream maker. Churn according to the manufacturers' instructions and store in the freezer until required
600g of banana
600g of whipping cream
330g of sugar
90ml of rum
For the passion fruit syrup, bring the water and sugar to the boil in a medium saucepan until the sugar dissolves. Scoop all of the passion fruit pulp (including the seeds) into a bowl, then add to the syrup mixture. Return to a gentle simmer and reduce until a thin, syrupy consistency has been reached
15 passion fruits
100ml of water
100g of sugar
For the white chocolate sauce, melt the chocolate in a bain marie. Bring the cream and syrup to the boil, then slowly stir into the melted white chocolate until smooth. Pass through a fine strainer and set aside until required
375g of white chocolate
450ml of whipping cream
180ml of stock syrup
Preheat the oven to 175°C/gas mark 3.5
For the crumble, rub the butter into the flour to form a rough breadcrumb-like texture. Mix in the sugars and walnuts until evenly combined
200g of butter, firm
200g of plain flour
200g of walnuts, peeled and chopped
200g of caster sugar
200g of Demerara sugar
Spread the crumble mix evenly onto a baking tray lined with parchment paper and bake in the oven for 10-15 minutes until lightly golden and crunchy. Remove and allow to cool
To serve, warm the white chocolate sauce and pour into the base of each bowl. Add a scoop of the ice cream on top, followed by the syrup and crumble
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.