Banana Parfait Recipe With Peanut Ice Cream
This parfait recipe from esteemed chef Robert Thompson proves there is nothing more luxurious than a pairing of banana and caramel
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Cooking tools:
- Ice cream maker
- Blender
- Cake ring
- Silicone baking mat
- Rolling pin
- Fine-mesh sieve
- Instant-read thermometer
- Microplane
- Double boiler
- Acetate
- Oven
- Freezer
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Baking sheet
- Plate
Ingredients
- 2 bananas
- 100g of milk chocolate
- 280ml of double cream
- 1/2 bronze gelatine leaf
- 1 egg
- 3 egg yolks
- 15ml of glucose
- 75g of caster sugar
- 100g of caramel, broken into small pieces
- 250ml of milk
- 75ml of double cream
- 50g of toasted peanuts, crushed
- 65g of caster sugar
- 2 egg yolks
- calamansi purée
- 2 egg whites
- 100g of caster sugar
- 80g of plain flour
- 2 tbsp of butter, melted
- 1 banana, diced
- 1 lime, zest only
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