- 500ml x double cream
- 250ml x milk
- 1kg x caster sugar
- 8g x banana compound
- 200g x salted peanuts
- 30g x glucose
- 80ml amaretto
- 1x banana shallot
“Banoffee” pannacotta, banana fudge puree, marinated banana, salted peanut brittle
“Banoffee” pannacotta, banana fudge puree, marinated banana, salted peanut brittle
Dessert creayed by Arran Pratt from Red Cat Restaurant during the Lancashire Heat of the North West Young Chef Competition 2013
Ingredients
Method
Banoffee Pannacotta
Heat cream and milk on stove
Make a golden caramel using sugar and water
Slightly cool then whisk into milk and cream mixture
Soften gelatine leaves in water and whisk into mixture
Pass and set in small moulds
Banana Fudge
Sugar and glucose to boil
Add banana and cream
When soft, puree
Marinated banana
Make the amaretto syrup
Peel and ring out the banana to even shapes
Cover with slightly cooled amaretto syrup and leave to infuse
Banana Cream
Add banana compound to double cream and whisk
Peanut brittle
Mix butter, sugar, glucose and milk together in a pan and heat
Add blended peanuts
Spread onto a non stick mat and bake in oven
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