Banana and caramel parfait, peanut ice cream and kalamansi purée

servings8
2 hours 30 minutes

Ingredients

Parfait

  • 2 bananas
  • 100g of milk chocolate
  • 280ml of double cream
  • 1/2 bronze gelatine leaf
  • 1 egg
  • 3 egg yolks
  • 15ml of glucose
  • 75g of caster sugar
  • 100g of caramel, broken into small pieces

Peanut ice cream

  • 250ml of milk
  • 75ml of double cream
  • 50g of toasted peanuts, crushed
  • 65g of caster sugar
  • 2 egg yolks

To plate

  • kalamansi purée

Tuile

  • 2 egg whites
  • 100g of caster sugar
  • 80g of plain flour
  • 2 tbsp of butter, melted

To serve

  • 1 banana, diced
  • 1 lime, zest only

Method

1
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
  • 2 bananas
2
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
  • 100g of milk chocolate
3
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
  • 1 egg
  • 15ml of glucose
  • 75g of caster sugar
  • 100g of caramel
  • 3 egg yolks
5
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
  • 250ml of milk
  • 75ml of double cream
  • 50g of toasted peanuts
6
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
  • 2 egg yolks
  • 65g of caster sugar
7
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
  • kalamansi purée