| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1/4 |
pt |
Cream |
| 1/4 |
pt |
Milk |
| 8 |
|
Egg yolks |
| 2 1/2 |
oz |
Sugar |
| 2 1/2 |
oz |
Glucose |
|
|
Lemon juice |
| 1 |
|
Banana – pureed |
| 1 |
|
Banana |
| 4 |
fl |
Whipped cream |
| 1/4 |
ts |
Rum |
|
|
Lemon juice to taste |
| 3 |
|
Leaves of gelatine; dissolved in cold |
|
|
(3 to 4) |
|
|
; water |
| 1 |
oz |
Sugar |
| 1 |
|
Egg white; whipped |
| 6 |
|
Egg whites |
| 9 |
oz |
Plain flour |
| 9 |
oz |
Icing sugar |
| 6 |
oz |
Melted butter |
| 1 |
|
Banana |
| 1 |
oz |
Butter |
| 2 |
oz |
Brown sugar |
| 1/4 |
pt |
Cream |
|
|
Rum – as much as you dare |
INSTRUCTIONS
ICE CREAM
MOUSSE
TUILLE
BANANA
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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