1 tartlet case (sablé paste, see below, baked blind)
1dsp raspberry reduction (see below)
3 slices banana
1 egg white
2tsp sugar, heaped
1tbs crème pâtissière
For garnish Coconut shavings, icing sugar, mace
Place the tart case on a baking tray. Spread the base lightly with raspberry reduction. Place the bananas evenly on top. Beat the egg white in a mixing machine to a soft peak and add sugar slowly until fully incorporated. Remove and fold into crème pâtissière with a spatula.
(Note: fold in the first third of the egg white quite vigorously to make sure it is fully incorporated, then add the remaining two-thirds delicately.)
Spoon on to the tartlet case evenly, with a small knife. Work around the edges to give a smooth finish. Bake for six to eight minutes in a hot oven (180-200°C).
Scoop the ice-cream into the small ramekin and place on to the plate. Remove the soufflé, place the coconut shavings on top, dust with mace and icing sugar. Garnish with the raspberries and serve.
Crème pâtissière (makes about 12 servings)
1½ vanilla pods
3 egg yolks
5 drops banana flavouring
Boil the milk and vanilla pod. Mix the yolks and sugar with the flour until it becomes pale and fluffy.
Add the milk, and mix together.
Pass back into the pan and cook on a slow heat until it reaches a thick consistency, then add the banana flavouring. Place in a container and place clingfilm over.
80g corn flour
450g plain flour
200g icing sugar
150g soft butter
Mix corn flour, plain flour, icing sugar and butter. Add the milk and eggs to bind the ingredients (allow 50g paste per individual tart).
1 punnet of frozen raspberries
Juice of 1 lemon
Reduce raspberries and lemon to jam consistency.
Mace ice-cream (makes about one litre)
7 egg yolks
10g ground mace
Boil milk and cream in a heavy-bottomed pan. Cream egg yolks and sugar. Pour boiling milk and cream on to the egg yolks and sugar. Mix well. Put back in pan and reheat till it coats the back of a wooden spoon. When custard has thickened, pass through a fine sieve. Add the ground mace, allow to infuse, and cool. Churn the following day.
Slice quarters of fresh coconut on a slicing machine at the No 1 setting. Place the slices on to Silpat mats. Dust with icing sugar. Bake for five to six minutes, or until golden, at 150°C.