Chocolate, honeycomb, caramel, biscuits and banana: simple ingredients made oh so fancy.
Equipment and preparation: for this recipe you will need four plastic tubes (10cm/4in long and 2-3cm/1in diameter), acetate sheet, food processor, cooking thermometer, four small moulds for the parfait and two silicone pastry mats.
1 loaf good-quality banana bread
For the chocolate caramel centre, gently melt the dark chocolate over a bain marie and add the salt.
Take a plastic tube (10cm/4in long and 2-3cm/1in diameter) and line the inside with acetate. Wrap cling film round one end and pour in the melted chocolate, all the way up to the very top, and then pour it back into the bowl. Your aim is to completely coat the acetate. Allow to set slightly, before repeating. Leave to cool at room temperature until almost set, then place in the fridge to harden.
Repeat to make four tubes (you could use just one plastic tube for this task and wait for the chocolate to harden for each one). Set aside any leftover chocolate for later use.
In a pan combine the muscovado sugar, double cream, crème fraîche and coconut-flavoured rum and cook until caramelised. Remove from the heat and leave to chill.
Once chilled, pipe the caramel into the chocolate cylinders, set aside any remaining caramel for serving. Top with more melted chocolate and place back in the fridge to set.
For the banana bread crisps, preheat the oven to 140C/275F/Gas 1. Thinly slice the banana bread, cut out circles using a chefs’ ring and place in the oven to dry. When crisp remove from the oven and set aside.
For the banana purée, increase the oven temperature to 180C/350F/Gas 4. Roast the bananas, in their skins, for 30 minutes. When cooked, remove the skins, and blend the banana flesh in a liquidizer with the double cream. Finish by adding the yuzu juice, to taste.
For the banana parfait, place the banana chips in a food processor and blend to make a powder. In a pan heat the sugar, vanilla seeds and two tablespoons water to 121C/250F. Remove from the heat and place the egg yolks in a bowl.
Slowly pour the sugar syrup over the egg yolks, whisking continuously until pale and doubled in size. Squeeze any excess water from the gelatine leaf and stir into the mixture until completely dissolved. Add 250g/9oz of the banana purée (from above) and the cream and fold through. Spoon into moulds and transfer to the freezer. Once frozen, remove from the moulds and coat in the banana chip powder.
For the honeycomb tuile, add the sugar, 45g/1½oz water, isomalt, fructose and honey to a pan and heat to 120C/250F. Sieve in the bicarbonate of soda. Pour onto a silicone pastry mat. Place another mat on top and press down to make a thin tuile.
For the digestive biscuit base, place the digestive biscuits in a food processor and blend to make a fine powder. Add the butter to the biscuits with the lemon zest and salt.
To serve, remove the chocolate cylinders from the tubes. Place a swipe of the roasted banana purée on each plate. Add a line of the chocolate popping candy at a perpendicular angle. Rest a chocolate cylinder on top. Place a circle of the digestive biscuit base to one side and top this with the banana parfait. Add some shards of honeycomb tuile and a banana bread crisp. Finally, garnish the plate with a quenelle of the roasted banana purée, some dots of leftover caramel and sliced fresh banana.
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