Banana Split

Banana Split

Serves 8

 

For the caramel ganache
70g white caster sugar
300g milk chocolate 33%
200g whipping cream
pinch salt

For the caramelised bacon
200g white caster sugar
1 tsp salt
80g maple syrup
60g cured, smoked streaky bacon

For the grilled banana foster
vegetable oil
4 bananas, peeled and cut into quarters lengthwise
60g salted butter
125g light brown sugar
60g Cointreau®
90g dark rum

For the Chantilly cream
300g whipping cream
25g icing sugar
½ tsp vanilla paste

To assemble
reserved grilled banana foster
vanilla ice cream
reserved caramel ganache
reserved Chantilly
reserved caramelised bacon
caramel popcorn, to garnish

Make the caramel ganache by placing the sugar in a pan over low-moderate heat and stirring until it has melted to a golden caramel. In the meantime, crush the chocolate by placing the chocolate into a sealable food bag and bashing with a rolling pin. Set aside. Once the caramel is ready, carefully pour in one third of the whipping cream and stir continuously until the mixture starts boiling. Increase the temperature and slowly add the remaining cream, cooking until the caramel dissolves. Set 200g of this caramel mixture aside and season with salt. Add the salted caramel to the crushed chocolate and mix until the chocolate has completely melted and incorporated. Allow to cool slightly and transfer the mixture to a piping bag. Set aside at room temperature until needed.

For the caramelised bacon, start by making a syrup. Put the sugar, salt and maple syrup into a pan along with 130g water. Bring to the boil over moderate heat and let the temperature reach 110°C. Remove from the heat and place into a bowl placed over an iced bath to cool immediately. Set aside.

Heat the grill plate on the Furnace BBQ on high. Adjust the gas to a low-medium setting and place the bacon rashers on the grill plate, cooking the rashers low and slow, brushing regularly with the syrup and flipping every 30 seconds. The bacon should be crispy and caramelised without appearing burnt.

Remove and place on a try to cool to room temperature. Once cool, use a sharp knife to trim into thin strips, approx. 3mm thickness. Set aside until needed.

For the grilled banana foster, preheat the Furnace BBQ with a teppanyaki grill plate on high and the flat cast-iron plate on medium. Drizzle a small amount of oil in the teppanyaki plate and sear the bananas on the flat side until lightly golden – being careful not to overcook them else they will fall apart. Remove from the heat and set aside on a tray. In the meantime, add the butter and sugar to a pan placed on the cast-iron plate and melt the sugar over medium heat. Stir in the Cointreau® and 60g of the rum and mix until all the alcohol evaporates. Once a smooth caramel is achieved, remove the pan from the heat and fold in the seared bananas. Allow the mixture to cool and stir in the remaining rum.

For Chantilly cream, combine the cream, icing sugar and vanilla paste in a bowl and whip to firm peaks. Transfer the cream into a piping bag and set aside in the fridge until needed.

To assemble and serve, lay the banana foster (2 pieces per person) in the bottom of a banana split bowl. Place the vanilla ice cream between the two pieces of banana foster (one scoop per portion) and drizzle over the caramel ganache. Finish with Chantilly and a sprinkle of the caramelised bacon and caramel popcorn on top.