Salted caramel banana tatins with crème fraîche ice cream

Salted caramel banana tatins with crème fraîche ice cream

  • Rating: 5 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus freezing
  • More effort
  • Serves 2 with leftover ice cream

Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu

  • Freezable (Freeze ice cream only)
Nutrition: per serving
NutrientUnit
kcal1385
fat107g
saturates63g
carbs94g
sugars52g
fibre1g
protein12g
salt2.8g
Advertisement

Ingredients

For the ice cream

For the banana tatin

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.2 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content