Ingredients

4 bananas
350ml double cream
75g caster sugar
6 whole eggs
Salted roasted Pistachios, chopped coarsely
100g honeycomb in rough half centimeter pieces
chopped pitted dates
100g dried banana rounds

Method

Place the bananas into a jug blender and blend to a smooth paste. Pass through a fine sieve. Weigh out 300g of the puree, there shouldn’t be much puree left, and pour it into a pan with the double cream and bring the mix to the boil.

Whisk together the 75g of caster sugar and the 9 whole eggs. Pour on the boiled banana mix and whisk together. Pour the mix back into the pan and cook out over a low to medium heat until the mix reaches 87°C. you will need to whisk all of the time so the eggs don’t overcook or burn on the bottom of the pan. Make sure that it hits 87°C with a digital thermometer. Pass the mix through a fine sieve into a clean bowl and leave to one side to cool. When cooled, blend the mix in a jug blender until smooth and pour equally into 8 serving containers. Clingfilm them and place them into the fridge to set for at least 2 hours.

To serve garnish the set banana custard with a generous scattering of dates, pistachios, honeycomb and dried banana.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.