Banana brûlée – by Tony Borthwick

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	Banana brûlée

INGREDIENTS (makes approximately 12 portions) 5 large, ripe bananas Juice of half lemon 90ml crème de banane liqueur 3 gelatine leaves 5 egg yolks 300ml milk 350ml double cream 110g Demerara sugar 110g caster sugar 110g broken dried banana chips For the ice-cream 4 egg yolks 30ml water 90ml granulated sugar 200ml milk 200ml double cream 1 coconut, flesh removed and passed through the finest drum sieve 90ml Bacardi For the butterscotch sauce 170g granulated sugar 90g double cream 300g unsalted butter Splash of rum For the banana syrup 90ml water 90ml granulated sugar 60ml crème de banane To garnish 1 banana, sliced on a mandolin lengthways, brushed with lemon and dried in a low oven ### METHOD To make the bavarois, liquidise the bananas (you should have 350ml). Add the lemon juice and the crème de banane immediately to stop discolouration. Soften the gelatine in cold water. Whisk the egg yolks in a bowl over simmering water until they thicken. Bring the milk and cream to the boil and combine them with the eggs. Add the gelatine and the banana mixture and turn into ring moulds that have their bottoms sealed with Clingfilm. Allow to set in the refrigerator. Place a mousse ring onto a greased, inverted baking tray. Cover the tray inside the ring with the two sugars that have been mixed together. Remove the ring and blowtorch to make the caramel sheet topping. It will be too bitter, so before it goes cold, sprinkle on more sugar mixture and some broken banana chips. To make the ice-cream, whisk the egg yolks in a bowl over simmering water until they have thickened. Make a syrup from the ounce of water and the sugar. Bring the milk and cream to the boil. Incorporate the boiling syrup into the egg yolks with a hand blender, add the milk and cream mixture, cover and allow to cool. Then add the coconut purée, and churn in an ice-cream machine. When almost finished, add the Bacardi and churn for a few more minutes. Prepare the butterscotch sauce by heating the sugar in a saucepan until a rich brown colour is achieved, then add cream. Allow it to mix through and whisk in the butter until it is all incorporated. Add the rum and allow to cool. For the banana syrup, boil the water and the sugar to make a clear syrup, cool, and add the crème de banane. Store in the refrigerator. To serve, turn out the bavarois into the centre of a plate, place the caramel sheet on top, arrange the sauce around the dish and sprinkle with the banana syrup. Put a ball of ice-cream on top and insert a slice of dried banana into it. Serve immediately. Tony Borthwick Photo © Alan Donaldson