Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Assiette Of Banana Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/4 Pint(s) Cream
1/4 Pint(s) Milk
8 Egg yolks
2 1/2 Ounce(s) Sugar
2 1/2 Ounce(s) Glucose
Lemon Juice
1 Banana - pureed
1 Banana
4 Whipped cream
1/4 Teaspoon(s) Rum
Lemon juice to taste
3 Leaves of gelatine
dissolved in cold
3 to 4
1 Egg white, whipped
6 Egg whites
9 Ounce(s) Plain flour
9 Ounce(s) Icing sugar
6 Ounce(s) Melted butter
1 Ounce(s) Butter
2 Ounce(s) Brown sugar
Rum - as much as you dare
Ice cream: mix egg yolks with sugar and glucose, add a squeeze of
lemon juice to taste and mix in the pureed banana. Add cream and milk
together in a pan and bring to the boil. Add this to the egg and sugar
mixture, turn to a low heat and stir with a wooden spoon for five
minutes, or until the mixture thickens. Do not overheat or it will
curdle. Leave for ten minutes, then churn in an ice cream machine and
freeze. Mousse: dissolve the rum, lemon juice and sugar by heating
together in a pan. While this is dissolving, puree the banana. Add the
gelatine to the rum, lemon juice and sugar. Mix in the banana, then
fold in the cream and egg white. Whip lightly to a soft peak. Place
the mix into moulds and put in the fridge for about 15 minutes to set.
Tuille: Mix flour and sugar together, add half the egg whites and
continue mixing. Add the other half of the egg whites and whisk to
form a paste. Slowly pour in the melted butter (make sure the butter
has cooled but is not cold) in stages, and continue mixing. Leave to
rest in a cool place for about 30 minutes. Line a tray with silicone
paper and place on to this a small round stencil. Spread the mixture
thinly over the stencil with a palette knife and cook for 6-10 minutes
or until lightly browned, at 180C. Place over a mould immediately it
leaves the oven, before it has time to set. Leave to cool. Banana:
cut the banana into four. Melt the butter in a pan, add the sugar and
banana slowly and heat until brown. When the sugar has dissolved, add
the rum, reduce then add the cream, keeping the mixture moving. Cool
for five minutes. Mentally divide the plate into three sections. Place
the cooked banana in one section, add ice cream to the centre of a
tuille mould and place in the second section, and finally tease the
mousse out of the mould on the third area of the plate and serve.
Converted by MC_Buster. NOTES : You need an ice cream machine for this
recipe Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 5001
Calories From Fat: 2622
Total Fat: 297.4g
Cholesterol: 2203.4mg
Sodium: 5783.2mg
Potassium: 3446.1mg
Carbohydrates: 467.7g
Fiber: 16.7g
Sugar: 209g
Protein: 135.6g

Scale this recipe to Servings [?]