By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
This challenging and sumptuous dessert recipe from Robert Thompson, pairs banana and caramel parfait with peanut ice cream. You can buy tangy kalamansi purée from specialist suppliers online, or use another tart citrus fruit as a substitute.
For the parfait, put the bananas into the freezer until frozen, then peel and purée in a blender. Cut 8 pieces of acetate to fit inside the pipe moulds ensuring they have an overlap
Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then spread the acetate bands with melted milk chocolate and then carefully place in the moulds with the spread side facing inwards. Allow to set in a cool place
Whisk the 280ml of double cream until it forms soft peaks and leave aside for a moment. Soak the gelatine in cold water
280ml of double cream
1/2 bronze gelatine leaf
4
Whisk the one whole egg and three egg yolks, glucose and caster sugar together over a bain-marie until thick, add the puréed banana and soaked gelatine and then continue whisking off the heat until cold. Fold in the whipped cream as well as the caramel pieces, then carefully spoon into moulds lined with milk chocolate. Freeze until firm
For the ice cream, bring the milk and cream to the boil and then remove from heat, adding the toasted peanuts. Allow to infuse for 1 hour before straining the mixture through a fine sieve
Reheat the infused milk and cream until scalding but not burnt. Meanwhile, whisk two egg yolks and sugar until thick. Add the scalding milk and cream to the egg and sugar mix whilst still whisking, return to a clean pan on a low heat and cook to a temperature of 84˚C. When 84˚C, strain immediately and cool, before churning in an ice cream machine
To make the tuile, whisk the egg whites and sugar to soft peaks then fold through the flour and melted butter
8
Spread to a thickness of 0.2mm on a silpat mat 2cm wide and 8cm long. Bake for 6-8 minutes or until golden brown. Whilst still warm quickly fold each tuile around a rolling pin to create a circle then leave to cool
9
To serve, de-mould the parfaits, carefully removing the acetate. Mix the diced banana with the grated lime zest and divide between the plates. Serve with the kalamansi purée pulled across the plate and a quenelle of the peanut ice cream inside a tuile
Comments ()
Banana and caramel parfait, peanut ice cream and kalamansi purée
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?