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Banoffee Pudding

Guten Appetit!

Difficulty: Hard

Servings: 4-6

Preparation Time: 24 Hours

Cooking Time: 2 Hours

Ingredients for Banana Caramel Ice-cream Ingredients for Creme Catalana Ingredients for Chocolate Sponge
300g Fresh Banana (Frozen Overnight) 360g Whipping Cream 150g White Sugar
100g Brown Sugar 360g Whole Milk 4 Eggs
50g Water 1 Vanilla Pod 75g Ground Almonds
50g Unsalted Butter 6 Strips Orange Zest 36g Corn Flour
60g Whipping Cream 6 Strips Lemon Zest 38g Cocoa Powder
1 Inch Cinnamon Stick 40g Melted Unsalted Butter
160g Egg Yolk
12g Corn Flour
110g White Sugar

1. Methods for Banana Caramel Ice-cream

1A. Heat the brown sugar and water in a pan till it bubbles.

1B. Next, add unsalted butter and whipping cream, and cook till they turn golden brown. Allow the mixture to cool to room temperature.

1C. Blend the cooled caramel and the frozen bananas till the mixture turns smooth and creamy.

1D. Freeze the blended mixture for an hour.

2. Methods for Creme Catalana

2A. Heat whipping cream, milk, cinnamon stick, vanilla pod, orange and lemon zests into a pot till the mixture reaches about 85°C - let the mixture sit at room temperature for 45 minutes.

2B. Add egg yolks, corn flour and white sugar in a mixing bowl and mix them well. Pour in the cream mix in step 2A to the ingredients in the mixing bowl while whisking.

2C. Sieve the mixture in step 2B into a pot, then stir the mixture over medium heat till it reaches 84°C.

2D. Pour the mixture over a bowl over ice. Stir and chill till it reaches 20°C.

2E. Pour the mixture into a siphon and charge twice with N2O cream chargers, then refrigerate it for an hour.

3. Methods for Chocolate Sponge

3A. Pre-heat the oven to 190°C.

3B. Add eggs and white sugar to your mixing bowl and whisk together.

3C. Premix ground almonds, corn flour and cocoa powder together, then add melted unsalted butter to the premix.

3D. Fold and mix the egg and sugar mixture in step 3B to the premix in step 3C well.

3E. Pour the batter into the baking tray, and bake the batter for 12 minutes at 190°C – until a cake tester comes out clean.

3F. Cut the sponge cake into circles.

4. Assembly

4A. Place the chocolate circles into a bowl. Top it off with chopped bananas, banana ice-cream, and another piece of sponge cake.

4B. Squirt the cream till it fully covers the ingredients, and sprinkle some fine white sugar over it.

4C. Caramelise the sugar with a blow torch. Allow the sugar to cool before serving.

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