Plátano canario by Barrafina

Ingredients

Banana Ice Cream

500g of banana purée
100ml of double cream
175ml of milk
78g of milk powder
75g of brown sugar
50g of glucose syrup
5g of trimoline
3g of ProCrema

Crumble

100g of butter
100g of ground almonds
100g of sugar
100g of flour

Toffee Sauce

175ml of double cream
50g of ginger, sliced
150g of sugar
1 lemon, juiced
50g of butter
1 pinch of salt

Caramelised Bananas

6 bananas
caster sugar
1 knob of butter
nasturtium leaves

Method

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Method

The day before serving the dish, make the ice cream. Combineall the ingredients in the jug of a Thermomix and blend on speed 6 at 80°C –when the mixture reaches 80°C, blend for 4 more minutes. If you don’t have aThermomix, blend all of the ingredients in a regular blender until smooth, thenpour into a saucepan and heat until the mixture reaches 80°C. Cook for afurther 4 minutes at 80°C then remove from the heat and allow to cool.Refrigerate overnight
The next day, churn the mixture in an ice cream machine thenstore in the freezer
Preheat the oven to 140°C/gas mark 1
To make the crumble, cream together the butter and sugar,then add the ground almonds and flour, stirring to combine
Spread the mixture out on a baking tray in a thin layer andbake for 7 minutes until golden brown. Allow to cool, then break up intosmaller crumb-sized pieces
For the toffee sauce, combine the cream, a pinch of salt andthe ginger in a saucepan set over a medium heat and bring to the boil. Turn offthe heat and allow to infuse for 5 minutes before straining
Combine the sugar and lemon juice in a pan and set over alow heat, allowing the sugar to dissolve completely. Raise the heat to medium,allowing the sugar to darken and caramelise (or until it reads 170°C on a sugarthermometer). Turn off the heat
With the heat off, carefully add the cream mixture into thecaramel (the caramel will froth up and steam). Once the frothing subsides,whisk well to combine. Turn the heat back on to medium and add in the butter,whisking well
When ready to serve, slice the bananas into even pieces – youwant 5 slices per portion. Add a knob of butter to a frying pan and allow tomelt and bubble. Sprinkle over a good spoonful of sugar and add the bananas,cut-side down, to the pan. Cook until deeply caramelised, then turn over andgently caramelise on the over side. Once nicely golden, remove the pan from theheat
To serve, add a generous spoonful of the toffee sauce to thebase of each bowl and sprinkle some crumble on top. Carefully arrange thebanana pieces in a circle, then top with a scoop of the banana ice cream.Garnish with nasturtium leaves and serve