All work and play 11 October 2019 Sharan Pasricha on opening up the Hoxton Southwark to the freelance tribes of London, with flexible workspaces and five-star service
In this week's issue... All work and play Sharan Pasricha on opening up the Hoxton Southwark to the freelance tribes of London, with flexible workspaces and five-star service
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Passion fruit crème with warm banana pudding and passion fruit and banana sorbet – by Simon Hulstone

11 September 2006
Passion fruit crème with warm banana pudding and passion fruit and banana sorbet – by Simon Hulstone

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**Passion fruit crème with warm banana pudding and passion fruit and banana sorbet**
INGREDIENTS (serves four) For the sorbet (makes 1.5 litres) 275g sugar 60ml glucose 25ml orange juice 425ml water 500ml passion fruit juice 400g peeled bananas For the pudding (makes eight) 50g butter 400ml double cream 3 eggs 100g sugar 11/2 banana, blended 6 slices bread, crumbed 25g almonds 50g ground almonds For the crème (makes eight) 50ml Sauternes 150ml passion fruit juice 330ml double cream 2 eggs 6 yolks 75g sugar For the garnishes 1 apple, finely sliced 100ml vanilla stock syrup 1 passion fruit Mint 8 apple crisps Nougatine dust Vanilla cream Nougatine disc Spun sugar Pistachio nuts, chopped ### METHOD For the sorbet, bring sugar, glucose, orange juice, water and passion fruit juice to the boil. Pour over deseeded bananas, blend. Pass and put in sorbetière. For the banana pudding, beat eggs and sugar together while bringing butter and cream to the boil. Mix together. Blend the banana and add to the mixture. Add breadcrumbs and almonds. Pour into buttered ramekins and place slice of banana on top. Cook for 10-12 minutes in a bain-marie in the oven at 120ºC. For the crème, place Sauternes, juice and cream in a pan and bring to the boil. Cream eggs, yolks and sugar. Pour hot cream mixture over this and pass. Pour into moulds and cook in a bain-marie in a 120ºC oven for 10-12 minutes or until set. Garnishes The sorbet should be garnished with two apple crisps per portion. Finish with mint. To garnish the pudding, turn out of ramekin, place nougatine disc on top, followed b y a quenelle of vanilla cream. Finish with spun sugar and chopped pistachios. Simon Hulstone Photo Á‚© Nick Smith
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