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Ingredientes
- 1/4 pt Cream
- 1/4 pt Lowfat milk
- 8 x Egg yolks
- 2 1/2 ounce Sugar
- 2 1/2 ounce Glucose Lemon juice
- 1 x Banana - pureed
- 1 x Banana
- 4 fl ounce Whipped cream
- 1/4 tsp Rum Lemon juice to taste
- 3 x Leaves of gelatine, dissolved in cool (3 to 4) water
- 1 ounce Sugar
- 1 x Egg white, whipped
- 6 x Egg whites
- 9 ounce Plain flour
- 9 ounce Icing sugar
- 6 ounce Melted butter
- 1 x Banana
- 1 ounce Butter
- 2 ounce Brown sugar
- 1/4 pt Cream Rum - as much as you dare
Direcciones
- Ice cream: mix egg yolks with sugar and glucose, add in a squeeze of lemon juice to taste and fold in the pureed banana. Add in cream and lowfat milk together in a pan and bring to the boil. Add in this to the egg and sugar mix, turn to a low heat and stir with a wooden spoon for five min, or possibly till the mix thickens. Don't overheat or possibly it will curdle. Leave for ten min, 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 in the gelatine to the rum, lemon juice and sugar. Fold in the banana, then mix 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 min to set.
- Tuille: Mix flour and sugar together, add in half the egg whites and continue mixing. Add in the other half of the egg whites and whisk to create a paste. Slowly pour in the melted butter (make sure the butter has cooled but is not cool) in stages, and continue mixing. Leave to rest in a cold place for about 30 min. Line a tray with silicone paper and place on to this a small round stencil. Spread the mix thinly over the stencil with a palette knife and cook for 6-10 min or possibly till lightly browned, at 180C. Place over a mould immediately it leaves the oven, before it has time to set. Leave to cold.
- Banana: cut the banana into four. Heat the butter in a pan, add in the sugar and banana slowly and heat till brown. When the sugar has dissolved, add in the rum, reduce then add in the cream, keeping the mix moving. Cold for five min.
- Mentally divide the plate into three sections. Place the cooked banana in one section, add in 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.
- NOTES : You need an ice cream machine for this recipe
