Bananas About Murray - my dessert for Great British Menu 2017

Michael Bremner

Michael Bremner

2nd June 2017

Bananas About Murray - my dessert for Great British Menu 2017

Bananas About Murray - my dessert for Great British Menu 2017

Ingredients

  • Banana pressure cooked:
  • 5 firm unripe Banana
  • 150g Butter
  • 100g Maple sugar
  • 75g Water
  • 25ml Dark rum
  • Frozen Yoghurt:
  • 550g yoghurt
  • 200g double cream
  • 150g sugar
  • 100g glucose
  • Pecan maple tuile:
  • 125g Icing sugar
  • 50g ground roast pecan
  • 75g Flour
  • 100g Maple syrup
  • 150g Egg white
  • 150g Melted butter
  • Yoghurt cake:
  • 140g egg
  • 225g sugar
  • 100 oil
  • 250g yoghurt
  • 2g salt
  • 180g flour
  • 9g baking powder
  • Yoghurt sugar crisp:
  • 250g isomalt
  • 40g yoghurt powder
  • Passion fruit curd:
  • 250g Sugar
  • 270g Whole egg
  • 180g Passion fruit puree
  • 1 leaf gelatine
  • 225g Butter

Method

Pressure cooked bananas:
Boil butter, sugar, water and rum, add whole bananas and cook for 20min. release pressure and empty on a tray and cool, cut to size and store at room temperature.
Frozen yoghurt:
Boil cream, sugar and glucose, cool and add yoghurt Pour into Paco-jet beakers and freeze.
Pecan and maple tuile:
Blend all together, spread onto a stencil and bake at 160 for 8-12 min roll around mould to set.
Yoghurt cake:
Mix all ingredients together and whisk till smooth, pour into a lined baking tray and cook at 170 degrees for 30 min, and cool on a wire rack.
Yoghurt sugar crisp:
Melt the isomalt and set on a silpat mat, grind to a powder and mix with yoghurt powder. Pass through a sieve onto a stencil and bake at 150°C for 3-6 minutes.
Passion fruit curd:
Simmer sugar, eggs and passion fruit puree, then whisk in the gelatine. Take off the heat and blend in the butter bit by bit pour into a piping bag and store in the fridge.