Banana Tarte Tatin | Salted Caramel | Cinnamon Ice Cream

Sandy Bohm Banana Tarte Tatin

Ingredients | Banana Tarte Tatin

15 medium bananas

100g unsalted butter

200g caster sugar

10 puff pastry discs (8cm diameter)

Ingredients | Cinnamon Ice Cream

225ml milk

1 cinnamon stick

3 egg yolks

100g caster sugar

1tsp ground cinnamon, freshly ground if possible

450ml whipping or double cream

Decoration

10 scoops cinnamon ice-cream

150g glucose

150g fondant

50g pecan nuts

200g caster sugar

100ml water

Banana liquor

10g sea salt

Method | Banana Tarte Tatin

Put the milk in a pan with the cinnamon stick and bring to the boil. In a bowl, whisk together the yolks, sugar and ground cinnamon. Discard the cinnamon stick, then strain the hot milk over the yolks, whisking continuously.

Pour the custard mix back into a pan and cook on low heat for 8-10 mins, stirring constantly until thickened. Whisk the custard into the cream, then cool, chill and freeze in an ice-cream maker.

Melt butter and divide between sugar between tins. Also divide sugar. Place on hot solid top till it reaches medium caramel stage. Chop bananas into 4cm lengths and place upright on top of a caramel, place in an oven for 5 minutes with silicon paper and a couple of trays on top. After that time take off the paper and trays, and top of the docked puff pastry put back in the oven till cooked. Once cooked take it out of the mould straight away. Serve hot.

For decoration boil fondant and glucose together to 165°С, add chopped pecans and pour onto silicon mat – sprinkle with salt. Allow to cook slightly, pull off 20 shards. To make caramel sauce, cook 200g and 100ml water to caramel in saucepan. Deglaze with 40ml banana liquor and a little water. Decorate as well with ice-cream and icing sugar.