Salted caramel banana Tatins with crème fraîche ice cream
Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu
Difficulty and servings
SERVES 2 with leftover ice cream
Preparation and cooking times
Prep 30 mins
Cook 25 mins
plus freezing
Freeze ice cream only
- To make the ice cream, split the vanilla pod in half lengthways and scrape out the seeds. Put the pod and seeds in a saucepan with the cream and milk, and bring slowly to the boil. Meanwhile, in a bowl, whisk the egg yolks and sugar together until pale. Pour the hot cream mixture over the egg and sugar, whisking continuously. Pour back into the pan, set over a gentle heat and stir with a wooden spoon. Heat gently until the custard mixture thickens enough to coat the back of the spoon, then remove from the heat.
- Pour the crème fraîche into a bowl and whisk to loosen. Slowly pour in the hot custard mixture, whisking as you go. Pour the mixture into an ice-cream machine and churn until softly frozen. Transfer to a container, then freeze for 2 hrs to firm.
- To make the Tatins, roll out the pastry on a floured surface to the thickness of a £1 coin. Using the banana as a guide, cut out 2 pastry lids big enough to fit over the banana, leaving a 1cm border around the edge. Place the pastry on a baking tray and put in the fridge.
- Set an ovenproof, heavy-bottomed frying pan over a medium heat. Add the sugar, butter and cream, and cook for 5 mins until the sugar has melted and the caramel is bubbling. Add ½ tsp sea salt flakes. Slice the banana in half lengthways and place the 2 halves, cut-side down, into the caramel.
- Heat oven to 220C/200C fan/gas 7. Place a pastry lid on top of each banana half, tucking each in tightly around the edges. This can be done 1 hr ahead. Transfer the pan to the oven and cook for 20 mins until the pastry is risen and golden. Quickly and carefully turn out the Tatins, sprinkle with a few flakes of sea salt and serve with scoops of crème fraîche ice cream.
PER SERVING
1385 kcalories, protein 12g, carbohydrate 94g, fat 107 g, saturated fat 63g, fibre 1g, sugar 52g, salt 2.8 g
Recipe from Good Food magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1852651/
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Ingredients
FOR THE ICE CREAM
- 1 vanilla pod
- 200ml double cream
- 100ml milk
- 3 egg yolks
- 85g golden caster sugar
- 300ml full-fat crème fraîche
FOR THE BANANA TATIN
- 250g puff pastry
- plain flour , for dusting
- 1 banana , peeled
- 50g soft light brown sugar
- 50g butter
- 2 tbsp double cream
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Difficulty and servings
SERVES 2 with leftover ice cream
Preparation and cooking times
Prep 30 mins
Cook 25 mins
plus freezing
Freeze ice cream only
Ingredients
FOR THE ICE CREAM
- 1 vanilla pod
- 200ml double cream
- 100ml milk
- 3 egg yolks
- 85g golden caster sugar
- 300ml full-fat crème fraîche
FOR THE BANANA TATIN
- 250g puff pastry
- plain flour , for dusting
- 1 banana , peeled
- 50g soft light brown sugar
- 50g butter
- 2 tbsp double cream
PER SERVING
1385 kcalories, protein 12g, carbohydrate 94g, fat 107 g, saturated fat 63g, fibre 1g, sugar 52g, salt 2.8 g
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17 March 2012
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17 March 2012
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10 April 2013
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