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1
To make chili pepper marshmallows.
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2
Dust a little cornstarch into a baking pan.
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3
Place the egg whites in a standing mixer bowl.
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4
In a small saucepan with a candy thermometer, put in the sugar, water, and glucose, bring to a boil.
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5
When the syrup reaches 248 degrees F, begin whipping the egg whites on high speed.
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6
Continue boiling the syrup until it reaches 266 degrees F. Keep the mixer on and remove the syrup from the heat and pour into the egg whites in a thin, steady stream between the whip and the side of the bowl.
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7
Lower the mixer speed to medium and stir in the softened gelatin sheets.
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8
Add the cayenne and chili powder.
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9
Immediately pour the prepared pan.
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10
Cover with plastic wrap and leave to dry out for 24 hours.
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11
Remove from the pan and cut with a knife into 1 by 1-inch squares, then roll them into a mixture of equal parts of confectioners sugar, sugar, and cornstarch.
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12
Save 1 cup for later.
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13
To make the vanilla ice cream.
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14
In a medium saucepan, bring the milk and heavy cream to a boil.
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15
Combine 3/4 cup of the sugar with the stabilizer, glucose, dextrose, and vanilla bean.
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16
Add to the mixture to the milk, bring to a boil, then stir in the dry milk.
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17
In a standing mixer, whip the egg yolks and the remaining sugar, until light and fluffy.
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18
Remove the vanilla bean from the milk mixture.
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19
Pour a little of the hot milk mixture into the yolks mixture while mixing on low to temper the yolks.
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20
Then gradually mix in the remaining milk.
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21
Return the mixture to the saucepan with a candy thermometer and cook over medium heat, stirring constantly until it has reached 185 degrees F, about 2 to 4 minutes.
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22
Do not allow the custard to boil.
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23
Strain through a fine sieve into a large bowl.
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24
Cover loosely and quickly chill by placing the container in an ice-water bath, stirring from time to time.
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25
Immediately put the mixture into an ice-cream maker.
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26
Store in the freezer for 24 hours.
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27
To make the triangle tuiles.
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28
Preheat the oven to 350 degrees F. Cut a triangle stencil, by cutting out a triangle shape in the middle of a sturdy plastic plate.
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29
In a standing mixer with a paddle attachment, cream butter until smooth, scraping the bowl.
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30
Add confectioners' sugar and mix well.
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31
Add egg whites and cake flour and mix until just smooth, not over mixing.
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32
On a silpat or parchment lined baking sheet, spread batter thinly into a triangle stencil.
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33
Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes.
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34
Set aside and away from humidity.
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35
To make the chocolate sauce.
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36
In a small saucepan, combine water with sugar, corn syrup, and cacao powder, bring to a boil.
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37
Add chocolate and vanilla extract and whisk until smooth.
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38
Set aside.
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39
In a medium skillet, heat the butter on medium heat.
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40
Add banana slices and cook until they are tender and golden brown on both sides.
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41
Stir in the reserved 1 cup of chili pepper marshmallows and cook, stirring, for a 3 minutes.
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42
Deglaze the skillet with the banana liqueur and remove the pan from the heat.
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43
To serve, spoon about 3 tablespoons of banana mixture into a bottom of a Martini glass.
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44
Garnish the top with some chili pepper marshmallows.
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45
Using a propane blowtorch, gently brown the top of the marshmallows.
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46
Top with a scoop of vanilla ice cream and drizzle chocolate syrup on top.
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47
Garnish with 2 cookie triangles and dust with confectioners' sugar.
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48
Serve immediately.
