Baked Banana With Poppy Seed Honey Ice Cream And Chocolate Tuiles Food

CHOCOLATE BAKED BANANAS

Steps:

• Heat oven to 200C/180C fan/gas 6 (or a BBQ). Make a slit through the skin of the bananas along one side - making sure you don't cut all the way through to the other side. Poke in the chocolate buttons along the cut. Put each banana onto a sheet of foil and crimp the edges together to seal into a parcel. Transfer to a baking sheet and cook for 25 mins until the bananas have turned black (or pop straight into the BBQ embers for 15 mins).
• Serve with a scoop of ice cream and any melted chocolate that has escaped!

CHOCOLATE BANANA CHUNK ICE CREAM

Steps:

• If using an electric ice cream maker, place the body into the freezer overnight. It needs to be completely frozen to freeze the ice cream.
• Combine the cream, milk, and 1 cup of the sugar in a medium, heavy bottom saucepan. Scrape the seeds of the vanilla bean into the cream mix and add in the bean itself. Bring to a light boil over medium high heat, watching carefully so the mixture doesn't boil over. Remove from the heat.
• Beat the yolks in a mixing bowl and slowly whisk in 1 cup of the hot cream mixture. Gradually add the egg mixture back into the pot of cream. Cook over medium heat, stirring occasionally, until the mixture coats the back of a spoon or reaches 170 degrees F, about 6 to 8 minutes. Remove from the heat and place in a container. Cover and place in the refrigerator to cool for about 2 to 3 hours.
• Put the ice cream maker together and turn it on. Pour in the cream mixture and let churn for about 20 to 25 minutes, according to manufacturer's instructions. Stir in the banana and chocolate when the ice cream is 3/4 of the way frozen.

CHOCOLATE BANANA ICE CREAM

Steps:

• Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
• Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.

BAKED BANANAS

Steps:

• Preheat oven to 400F degrees.
• Arrange banana on an oven safe dish or foil.
• Sprinkle with cinnamon and honey.
• Cover tight with foil and bake for 10 to 15 minutes, depending on how soft you like them.
• Enjoy as is, or (optional) add some whipped cream or light ice cream on the side.

BOOZY BAKED CARAMELISED BANANAS

Steps:

• Heat the oven to 220C/200C fan/gas 8. Toss the banana halves in an ovenproof dish with the sugar, maple syrup and rum or whisky. Sprinkle with a small pinch of salt, if you like.
• Bake for 15 mins, then remove from the oven. Heat the grill to high and grill the bananas for 3-5 mins, or until bubbling and caramelised. Spoon the bananas into bowls and scatter over the pecans. Serve with ice cream, and any of the caramelised syrup from the dish drizzled over the top.

BAKED BANANAS

Steps:

• Preheat the oven to 400 degrees. Peel the bananas and slice in half lengthwise. Lay the pieces into a buttered 9-by-13-by-2-inch ovenproof dish. Pour the lime juice and rum evenly over the bananas. Sprinkle on the cinnamon, nutmeg, and brown sugar. Dot on the butter, if using, and bake for 10 to 15 minutes. Serve hot, topped with a tablespoon of fresh cream or ice cream.

BAKED BANANA WITH POPPY-SEED-HONEY ICE CREAM AND CHOCOLATE TUILES

Steps:

• To make the ice cream, place the yolks in a large bowl and whisk until smooth. Place the milk, cream, honey and salt in a saucepan and bring just to a boil. Remove from heat and slowly whisk the hot liquid into the yolks. Whisk in the poppy seeds. Refrigerate until chilled, and freeze according to the instructions for your ice-cream maker.
• To make the tuiles, place the sugar, cocoa and flour in a small bowl and whisk them together. Place the chocolate, corn syrup, butter and water in the top of a double boiler set over simmering water and cook, stirring occasionally, until smooth. While the butter-and-chocolate mixture is still warm, combine it with the dry ingredients, and stir until smooth.
• Preheat the oven to 300 degrees. On a nonstick cookie sheet, drop a little less than a tablespoon of the batter, and use a small spatula to spread it into a circle 3 1/2 inches in diameter. Continue until you have 3 cookies formed, leaving at least 1 inch between each. Bake until the cookies are bubbly and lacy, 6 to 8 minutes. Remove from the oven and cool on the pan for 1 minute. Use a spatula to loosen the cookies from the pan and transfer them to a wire rack to cool. Continue to form and bake the cookies until you have about 12 good-looking ones. Set aside. (Once cool, the cookies may be stored in an air-tight container until needed.)
• To make the bananas, place the sugar and water in a heavy saucepan set over medium heat and bring to a boil. Continue to cook until the mixture turns a deep amber color. Immediately turn off the heat and carefully add the cream. (The mixture will sputter.) Stir in the butter. Transfer mixture to a bowl, and refrigerate until ready to use.
• When ready to serve, preheat the oven to 350 degrees. With a sharp knife, cut out a wedge from each banana that runs almost its entire length, and keep the peel attached at one end. Remove and discard the flesh portions of each wedge and fill the resulting cavity with the caramel sauce. Transfer the bananas to a baking sheet lined with aluminum foil, and bake until very soft, about 20 minutes.
• Transfer the warm bananas to serving plates, and place a tuile on each plate. Scoop the ice cream onto the tuile, and garnish with yet another piece of tuile, standing it upright in the ice cream like a flag.