This is probably the most creative i have got in my career when it comes to desserts, no it is not a traditional banoffee pie but that is the whole point. So on the plate we have a toffee sauce made with condensed milk for the sticky, gooey, toffee section of the pud, praline tuille, Banana Parfait rolled in some praline crumb and a zesty banana/Lemon foam.
- 1 tin condensed milk (400g)
- 50g butter
- 50g brown sugar
- 100 ml double cream
- Pour condensed milk and sugar and butter into a saucepan bring to the boil then simmer until it turns a dark golden brown
- Add the cream and whisk together, bring to the boil yet again then remove from heat and pour into a container to chill
For This you will need a blender and a tray lined with a silicone heat proof matt or greaseproof paper. A sugar thermometer would be very handy but no essential.
- oil to grease tray
- 150g soft brown sugar
- 150g caster sugar
- 80g golden syrup
- 80ml Water
- 30g butter (unsalted)
- 10g maldon sea salt
- 180g peanuts, cashews
- Grease a flat tray and line with greaseproof paper, you will need a nice large tray biggest you can find.
- Toast the peanuts in a metal tray in the oven at 180 degrees celcius for about ten minutes then keep to one side for later.
- Add the Sugars, water and golden syrup to a heavy based saucepan and combined over a medium heat.
- Once combined bring to a rapid boil and if using a sugar thermometer bring to 150 degrees celcius (if no thermometer you’re basically looking for a golden brown caramel colour).
- Once at 150 add the salt, butter, and peanuts. Stir everything together quickly and then pour out onto the lined tray and then leave to cool for about half an hour
- When set hard break into pieces and a then add a few pieces at a time to a blender and pulse to make quite a fine crumb.
- Line another metal tray with greaseproof paper but this time lay out lines of the crumb as neatly ass possible (this will be the shape of your tuille.
- place the tray back in the oven for about 6 minutes at 180 degrees then put aside to chill.
if you want a more refined shape you should be able to trim the tuilles with a knife after they have cooled slightly but are still malleable, just lift them carefully onto a chopping board and slice through with a sharp straight edged knife.
The banana iced parfait in the dessert is a recipe by Robert Thompson the only difference is I haven’t used a chocolate mould for the parfait instead I have rolled the parfait in a cling film ballotine and then once frozen sliced this and rolled it in some of the praline crumb made in the tuille recipe.