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Plátano canario
Spanish
Dessert
1.5 hours
Sweet
Medium
Serves
6

Caramalised bananas with ice cream and toffee sauce, a classic flavour combination taken to a new level by Angel Zapata Martin with the addition of a crunchy crumble and subtley ginger infused sauce.

The ice cream needs to be prepared the night before serving.

Recipe courtesy of
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
  1. 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
  2. The next day, churn the mixture in an ice cream machine thenstore in the freezer
  3. Preheat the oven to 140°C/gas mark 1
  4. To make the crumble, cream together the butter and sugar,then add the ground almonds and flour, stirring to combine
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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