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Saturday 29 September 2012

Ski Series - Recipe: Banana Tatin w/ Banana Creme and Passion Fruit Sorbet

by Simon Fernandez of ferdiesfoodlab 

Banana Tatin w/ Passion Fruit Sorbet & White Chock Whisky Sauce - Verbier version

I cobbled this recipe together one evening, sat on the balcony listening to the chatter from the balcony above, and looking over the resort, it was the first week and I hadn't really got a complete menu together, and was stressing out a bit. I've kinda constructed it out of all the desserts I'd made before, and a leftover sauce (whiskey and white choc) I had from the previous night! The flavours go well together, and I developed it a little further for the foodlab menu.

Banana Tatin w/ Passion Fruit Sorbet & White Chock Whisky Sauce - ferdiesfoodlab version

swiss roll tin,
ice cream machine / food processor / alpine mountainside

for the banana tatin - (
Bake 10-15m @ 200C / G6
4 bananas (cut into rounds 2.5 cm long) see tip on ripeness (6 pieces per banana serves 8 @ 3pp)
300g puff pastry cut into 5x5cm squares (35x23)
100g sugar
100g butter
2 tbsp water (optional)

for the banana crème
400ml crème anglaise (custard)
75ml whiskey
125ml white chocolate (broken into small pieces or grated)
banana offcuts from the banana tatins

for the passion fruit sorbet 
200ml orange juice
150g sugar
4 star anise
50ml glucose
1 1/2 gelatine leaves
500ml passion fruit juice

banana tatins
Peel the bananas and cut off 3cm from each end. Keep the offcuts for the banana creme, then cut the remaining bananas into six pieces each; each piece should be 2.5cm / 1inch approx.

Pre-heat the oven and put the swiss roll tin in. TIP - This is so it's hot when the caramel hits the tin and the caramel remains liquid.

Lay the banana rounds out flat and cover each with a square of pastry. If you like, trim them so they're neat and round. Personally I like them a little scruffy, and I love a bit of extra pastry ; ) Put them into the fridge until required.

Next make the caramel, put the sugar into a pan, spread evenly and take to a light brown caramel, don't stir it, simply shimmy the pan a little to move it around if required. Remove swiss roll tin from the oven and pour the
caramel into it, then add in the tatins banana side down.

If you want to do then sliced lengthways do them at 180C/G4/20-25m.

banana crème
Warm the custard to 80C, then turn off the heat and add the white chocolate, stirring until smooth, then add the whisky.
To make the banana creme, blend the ends of the banana with a dash of milk or cream and then add into the white chocolate and whisky custard blend until smooth. Job done.

passion fruit and star anise sorbet
Mix the orange juice, sugar, star anise & glucose in a pan and bring to boil, then simmer for 5mins.
While the juices simmer, soak the gelatine in water, until soft. Remove, and squeeze out the excess water.
Take the mix off the heat and stir in the gelatine until completely dissolved.
Add passion fruit juice, and cool.
Chuck it in an ice cream machine until it's at the desired consistency, or if you happen to be in the Alps, pop the lid on and put it in a drift outside, stirring frequently until set! Then move to the freezer.
Put in fridge for 10 mins before serving so that it softens!!

to serve
Spoon the banana creme onto a plate and spread it in a smooth line, dot with passion fruit. Place a banana tatin at one end and a quenelle of passion fruit sorbet at the other. Serve immediately.

tip: At the start of making the caramel, adding a couple of tablespoons of water helps.  You can add more if you want, it will evaporate off during the process. Spread the caramel mix out evenly to start, don't stir the caramel after that, crystals on the spoon can cause the mix to crystallise.

tip:  If cutting the banana lengthways, a less ripe banana will hold together much better, and complement the  caramel. This is less important if you're cutting it into rounds since they don't present any "falling apart problems" when serving and the sharpness of the mango balances the dessert.

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