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Salted caramel banana tatins with crème fraîche ice cream

Salted caramel banana tatins with crème fraîche ice cream

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  • 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
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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

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

Recipe from Good Food magazine, January 2012

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A star rating of 5 out of 5.3 ratings
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