Baked Banana With Poppy Seed Honey Ice Cream And Chocolate Tuiles Recipes

HONEY BAKED BANANAS

Steps:

• Slice the bananas in half and put in an oven proof dish.
• Drizzle the honey over them and sprinkle the cinnamon on top.
• Put in a preheated oven at 200°C/390°F/Gas6 for 15 minutes.

BAKED BANANAS

Steps:

• Preheat oven to 400F degrees.
• Arrange banana on an oven safe dish or foil.
• Sprinkle with cinnamon and honey.
• Cover tight with foil and bake for 10 to 15 minutes, depending on how soft you like them.
• Enjoy as is, or (optional) add some whipped cream or light ice cream on the side.

CHOCOLATE BAKED BANANAS

Steps:

• Heat oven to 200C/180C fan/gas 6 (or a BBQ). Make a slit through the skin of the bananas along one side - making sure you don't cut all the way through to the other side. Poke in the chocolate buttons along the cut. Put each banana onto a sheet of foil and crimp the edges together to seal into a parcel. Transfer to a baking sheet and cook for 25 mins until the bananas have turned black (or pop straight into the BBQ embers for 15 mins).
• Serve with a scoop of ice cream and any melted chocolate that has escaped!

BOOZY BAKED CARAMELISED BANANAS

Steps:

• Heat the oven to 220C/200C fan/gas 8. Toss the banana halves in an ovenproof dish with the sugar, maple syrup and rum or whisky. Sprinkle with a small pinch of salt, if you like.
• Bake for 15 mins, then remove from the oven. Heat the grill to high and grill the bananas for 3-5 mins, or until bubbling and caramelised. Spoon the bananas into bowls and scatter over the pecans. Serve with ice cream, and any of the caramelised syrup from the dish drizzled over the top.

BAKED BANANA WITH POPPY-SEED-HONEY ICE CREAM AND CHOCOLATE TUILES

Steps:

• To make the ice cream, place the yolks in a large bowl and whisk until smooth. Place the milk, cream, honey and salt in a saucepan and bring just to a boil. Remove from heat and slowly whisk the hot liquid into the yolks. Whisk in the poppy seeds. Refrigerate until chilled, and freeze according to the instructions for your ice-cream maker.
• To make the tuiles, place the sugar, cocoa and flour in a small bowl and whisk them together. Place the chocolate, corn syrup, butter and water in the top of a double boiler set over simmering water and cook, stirring occasionally, until smooth. While the butter-and-chocolate mixture is still warm, combine it with the dry ingredients, and stir until smooth.
• Preheat the oven to 300 degrees. On a nonstick cookie sheet, drop a little less than a tablespoon of the batter, and use a small spatula to spread it into a circle 3 1/2 inches in diameter. Continue until you have 3 cookies formed, leaving at least 1 inch between each. Bake until the cookies are bubbly and lacy, 6 to 8 minutes. Remove from the oven and cool on the pan for 1 minute. Use a spatula to loosen the cookies from the pan and transfer them to a wire rack to cool. Continue to form and bake the cookies until you have about 12 good-looking ones. Set aside. (Once cool, the cookies may be stored in an air-tight container until needed.)
• To make the bananas, place the sugar and water in a heavy saucepan set over medium heat and bring to a boil. Continue to cook until the mixture turns a deep amber color. Immediately turn off the heat and carefully add the cream. (The mixture will sputter.) Stir in the butter. Transfer mixture to a bowl, and refrigerate until ready to use.
• When ready to serve, preheat the oven to 350 degrees. With a sharp knife, cut out a wedge from each banana that runs almost its entire length, and keep the peel attached at one end. Remove and discard the flesh portions of each wedge and fill the resulting cavity with the caramel sauce. Transfer the bananas to a baking sheet lined with aluminum foil, and bake until very soft, about 20 minutes.
• Transfer the warm bananas to serving plates, and place a tuile on each plate. Scoop the ice cream onto the tuile, and garnish with yet another piece of tuile, standing it upright in the ice cream like a flag.

TUILES

Steps:

• In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
• Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
• Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
• Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.

BAKED BANANAS

Steps:

• Preheat the oven to 400 degrees. Peel the bananas and slice in half lengthwise. Lay the pieces into a buttered 9-by-13-by-2-inch ovenproof dish. Pour the lime juice and rum evenly over the bananas. Sprinkle on the cinnamon, nutmeg, and brown sugar. Dot on the butter, if using, and bake for 10 to 15 minutes. Serve hot, topped with a tablespoon of fresh cream or ice cream.