CARAMELISED BANANA SOUFFLE WITH CHOCOLATE SAUCE AND PEANUT BUTTER ICE CREAM by Steve Groves

Steve Groves

Steve Groves

24th February 2014

CARAMELISED BANANA SOUFFLE WITH CHOCOLATE SAUCE AND PEANUT BUTTER ICE CREAM by Steve Groves

CARAMELISED BANANA SOUFFLE WITH CHOCOLATE SAUCE AND PEANUT BUTTER ICE CREAM by Steve Groves from Roux at Parliament Square. Photography by John Arandhara-Blackwell.

Ingredients

  • BASE
  • 500g Banana Puree
  • 100g Caster Sugar
  • 30g Cornflour slaked with a little water
  • BANANA COMPOTE
  • 2 Bananas 1cm diced
  • 150g Sugar
  • 200g Cream
  • 50g Butter
  • CHOCOLATE SAUCE
  • 500g Cream
  • 150ml Stock Syrup (50/50)
  • 250g Valrhona Coer de Guanaja 80%
  • PEANUT BUTTER ICE CREAM
  • 500g Milk
  • 250g Cream
  • 250g Smooth Peanut Butter
  • 250g Egg yolk
  • 100g Caster Sugar
  • 50g Trimolene
  • 160g MSK Ice-Cream Stabiliser
  • CHOCOLATE SOIL
  • 250g Sugar
  • 250g Ground Almonds
  • 150g Flour
  • 100g Cocoa powder
  • 5g Maldon Salt
  • 130g Melted Butter
  • SOUFFLE
  • 80g Egg white
  • 30g caster sugar
  • 140g Base

Method

BASE
• Make a dark caramel from the sugar.
• De-glaze with the Banana Puree
• Ensure caramel is fully dissolved in the puree.
• Add cornflour mixture and cook out thoroughly. Pass.
BANANA COMPOTE
• Make a dark caramel
• Deglaze with the cream
• Monte with butter
• Stir through banana when cooled slightly
CHOCOLATE SAUCE
• Bring cream and syrup to a simmer
• Pour over chocolate, whisk to dissolve.
PEANUT BUTTER ICE CREAM
• Bring Milk and Cream to the Boil
• Mix together Sugar, Yolk, Stabiliser and Trimolene, pour the hot milk over this.
• Cook out the custard base to 82C
• Hand blend in the peanut butter. Freeze in Pacojet or churn.
CHOCOLATE SOIL
• Place all dry ingredients in a bowl
• Mix together with the butter
• Bake at 150C for 15mins or until the flour is cooked.
N.B To make the soufflé: Whip 80g Egg white to soft peaks, continue to whip to stiff peaks slowly adding 30g caster sugar. Fold this meringue in to 140g Base, fill single-buttered soufflé mould and bake at 170C for 8 minutes or until risen, but still slightly soft in the middle.