Banana Tarte Tatin | Salted Caramel | Cinnamon Ice Cream
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.