Banana and Coconut icecream
1 ltr Coconut puree
500gm Banana puree
2 vanilla beans
Bring to the boil the cream, milk, coconut puree, vanilla and half the sugar. Whisk the yolks with the remaining sugar, then pour the milk mix over the eggs. Pass the mix and place back in the pot. Cook out over a low heat until thickened. Cool before adding the banana andchurning.
Once ready, pipe into 6cm diameter x 3 cm deep mould and blast freeze.
100 gm Egg yolks
125gm Egg whites
80gm Muscovado Sugar
100gm Almond Meal
30gm Plain Flour
80gm Chopped walnuts
Whisk yolks till thick.
Whisk whites to soft peak, and fold through whisked egg yolks
Combine Muscovado, almond meal and plain flour and sieve.
Gently fold dry ingredients into the whipped yolks and whites mixture a third at a time.
Pour batter into a grease proof paper lined tray (30cm x 40cm), spread to an even thickness
Sprinkle chopped walnuts over the top.
Bake at 160 C for 10 minutes, cool.
Cut out 12 circles with a 7cm diameter cutter.
40gm Coca powder
360 gm Dark Chocolate, 72% (Michel Cluzel, Kayambe Noir)
Combine all ingredients in a heat proof bowl,
Place on a pot of simmering water, stir till all is melted and smooth. Cool
200gm Egg white
Bring sugar and water to the boil, cook to 121 C,
Meanwhile, whip egg whites to a soft peak, then slowly pour boiling sugar into egg whites with machine still running, continue whipping till cool.
N.B- Time the whipping of the egg whites and the boiling of the sugar to be ready at the same time.
Assembling the bombe
Place bombe on the cut sponge disks,
Pipe meringue on bombe using a #7 plain piping nozzle, to look like a “porcupine”, place back in blast chiller
Place bombe in oven at 180 C for 2 minutes (to soften the icecream) then blow torch to colour meringue.
Slice banana, sprinkle with sugar and gratinate to caramelize.
Arrange banana and fresh toasted coconut on the plate
Pour chocolate sauce into a sauce jug.
Place baked bombe on plate.
Serve with chocolate sauce on the side.