Banana Peanut Kona Coffee Dark Chocolate Ice Cream Recipe

PARFAIT

2 bananas
100g of milk chocolate
280ml of double cream
1/2 bronze gelatine leaf
1 egg
3 egg yolks
15ml of glucose
75g of caster sugar
120g Akaka Falls Farm’s Kona Coffee Dark Chocolate Butter
100g of caramel, broken into small pieces

PEANUT ICE CREAM

250ml of whole milk
75ml of double cream
50g of toasted peanuts, crushed
65g of caster sugar
2 egg yolks

TO PLATE

Calamondin purée
For the parfait, put the bananas into the freezer until frozen, then peel and
purée in a blender.
Cut 8 pieces of acetate to fit inside the pipe molds ensuring they have an
overlap
Melt the chocolate in a heatproof bowl over a pan of barely simmering water,
then spread the acetate bands with melted milk chocolate and then carefully
place in the molds with the spread side facing inwards. Allow to set in a cool
place.
Whisk the 280ml of double cream and Kona Coffee Dark Chocolate until it
forms soft peaks and leave aside for a moment. Soak the gelatins in cold water
Whisk the one whole egg and three egg yolks, glucose and caster sugar
together over a bain-marie until thick, add the puréed banana and soaked
gelatin and then continue whisking off the heat until cold. Fold in the whipped
cream as well as the caramel pieces, then carefully spoon into molds lined with
milk chocolate. Freeze until firm
For the ice cream, bring the milk and cream to the boil and then remove from
heat, adding the toasted peanuts. Allow to infuse for 1 hour before straining the
mixture through a fine sieve,

Reheat the infused milk and cream until scalding but not burnt. Meanwhile,
whisk two egg yolks and sugar until thick. Add the scalding milk and cream
to the egg and sugar mix whilst still whisking, return to a clean pan on a low
heat and cook to a temperature of 84 ̊C. When 84 ̊C, strain immediately and
cool, before churning in an ice cream machine.
To plate spread the Calamondin puree on top of the parfait then spread
ice cream and freeze for couple of hours, cut in square shape and
serve immediately .

chef-charbel-aoun

Recipe by

Charbel Aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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