Recipes

Banana tarte tatin, hazelnut praline and The Balvenie Whisky Ice Cream

By Emily Roux and Diego Ferrari

A deliciously sweet banana tarte tatin, from Emily Roux and Diego Ferrari from their restaurant Caractère in the heart of London’s Notting Hill district.

Ingredients


WHISKY ICE CREAM:
• 2 egg yolk
• 23g of demerara sugar
• 200g of single cream
• 23g of glucose
• 28g of The Balvenie Whisky

HAZLENUT PRALINE:
• 40g of sugar
• 9g of water
• 50g of roasted hazelnuts

CARAMEL BASE:
• 40g of softened butter
• 80g of sugar

• 300g of puff pastry sheets
• 2 or 3 bananas (depending on size)

Method


1. To prepare the ice cream: Blanch the egg yolks and demerara sugar in a large mixing bowl. Heat the cream and glucose in a small saucepan and pour over the egg mixture. Place the saucepan back onto the heat; keep stirring the liquid mixture continuously. Cook as a crème anglaise until 82°C and lightly thickened. Finally add the whisky to the mixture, transfer to a suitable container and store in the freezer.

• 2 egg yolk
• 23g of demerara sugar
• 200g of single cream
• 23g of glucose
• 28g of The Balvenie Whisky


2.
To prepare the hazelnut praline: Place the sugar and water in a medium saucepan and gently heat until you achieve a blond caramel. Then directly pour all the caramel on top of the toasted hazelnuts. After an hour or so; once completely cooled; break pieces of the caramelised hazelnuts into a blender and mix until a smooth paste is achieved.

• 40g of sugar
• 9g of water
• 50g of roasted hazelnuts

3. Preheat your oven to 180°C. Depending on the size of your mould/ramekins; cut your puff pastry sheet accordingly always allowing a couple of centimetres extra to overlap. Place one tablespoon of the butter and sugar mixture in the bottom of each mould. Then peel and cut the bananas into 2.5cm chunks. Place them tightly and neatly into the ramekins lined with the caramel. Finally cover the bananas with the puff pastry sheet; making 3 small incisions with a knife in order to let the steam escape. Cook for 15-20 minutes at 180°C until crispy and golden colour.

• 40g of softened butter
• 80g of sugar
• 300g of puff pastry sheets
• 2 or 3 bananas (depending on size)


4.
Leave the tarte tatin to cool down for a few minutes. Remove from the mould, making the caramelised bananas visible.

 

TO FINISH / SERVE:
Serve with drops of hazelnut praline and a generous amount of whisky ice-cream.


TIP: Run the ice cream through the Pacojet 1 hour before serving to obtain the best texture.

 

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