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1
Ice cream: mix egg yolks with sugar and glucose, add in a squeeze of lemon juice to taste and fold in the pureed banana.
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2
Add in cream and lowfat milk together in a pan and bring to the boil.
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3
Add in this to the egg and sugar mix, turn to a low heat and stir with a wooden spoon for five min, or possibly till the mix thickens.
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4
Don't overheat or possibly it will curdle.
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5
Leave for ten min, then churn in an ice cream machine and freeze.
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6
Mousse: dissolve the rum, lemon juice and sugar by heating together in a pan.
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7
While this is dissolving, puree the banana.
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8
Add in the gelatine to the rum, lemon juice and sugar.
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9
Fold in the banana, then mix in the cream and egg white.
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10
Whip lightly to a soft peak.
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11
Place the mix into moulds and put in the fridge for about 15 min to set.
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12
Tuille: Mix flour and sugar together, add in half the egg whites and continue mixing.
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13
Add in the other half of the egg whites and whisk to create a paste.
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14
Slowly pour in the melted butter (make sure the butter has cooled but is not cool) in stages, and continue mixing.
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15
Leave to rest in a cold place for about 30 min.
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16
Line a tray with silicone paper and place on to this a small round stencil.
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17
Spread the mix thinly over the stencil with a palette knife and cook for 6-10 min or possibly till lightly browned, at 180C.
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18
Place over a mould immediately it leaves the oven, before it has time to set.
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19
Leave to cold.
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20
Banana: cut the banana into four.
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21
Heat the butter in a pan, add in the sugar and banana slowly and heat till brown.
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22
When the sugar has dissolved, add in the rum, reduce then add in the cream, keeping the mix moving.
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23
Cold for five min.
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24
Mentally divide the plate into three sections.
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25
Place the cooked banana in one section, add in ice cream to the centre of a tuille mould and place in the second section, and finally tease the mousse out of the mould on the third area of the plate and serve.
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26
NOTES : You need an ice cream machine for this recipe
