INGREDIENTS

INSTRUCTIONS

Ice cream: mix egg yolks with sugar and glucose, add a squeeze of
lemon juice to taste and mix in the pureed banana. Add cream and milk
together in a pan and bring to the boil. Add this to the egg and  sugar
mixture, turn to a low heat and stir with a wooden spoon for  five
minutes, or until the mixture thickens. Do not overheat or it  will
curdle. Leave for ten minutes, then churn in an ice cream  machine and
freeze.  Mousse: dissolve the rum, lemon juice and sugar by heating
together  in a pan. While this is dissolving, puree the banana. Add the
gelatine to the rum, lemon juice and sugar. Mix in the banana, then
fold in the cream and egg white. Whip lightly to a soft peak. Place
the mix into moulds and put in the fridge for about 15 minutes to set.
Tuille: Mix flour and sugar together, add half the egg whites and
continue mixing. Add the other half of the egg whites and whisk to
form a paste. Slowly pour in the melted butter (make sure the butter
has cooled but is not cold) in stages, and continue mixing. Leave to
rest in a cool place for about 30 minutes. Line a tray with silicone
paper and place on to this a small round stencil. Spread the mixture
thinly over the stencil with a palette knife and cook for 6-10  minutes
or until lightly browned, at 180C. Place over a mould  immediately it
leaves the oven, before it has time to set. Leave to  cool.  Banana:
cut the banana into four. Melt the butter in a pan, add the  sugar and
banana slowly and heat until brown. When the sugar has  dissolved, add
the rum, reduce then add the cream, keeping the  mixture moving. Cool
for five minutes.  Mentally divide the plate into three sections. Place
the cooked  banana in one section, add ice cream to the centre of a
tuille mould  and place in the second section, and finally tease the
mousse out of  the mould on the third area of the plate and serve.
Converted by MC_Buster.  NOTES : You need an ice cream machine for this
recipe  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 5001
Calories From Fat: 2622
Total Fat: 297.4g
Cholesterol: 2203.4mg
Sodium: 5783.2mg
Potassium: 3446.1mg
Carbohydrates: 467.7g
Fiber: 16.7g
Sugar: 209g
Protein: 135.6g