For the strawberries:
300g strawberries 1x orange 1x lemon 1x cinnamon stick
| Slice the strawberries in half and place in a vacuum bag along with the cinnamon, then zest in the orange and lemon. Lightly vacuum to compress and leave in the fridge overnight.
|
For the banana bread:
400g bananas 100g eggs 100g soft brown sugar 100ml vegetable oil 170g self-raising flour 3g ground cinnamon
| . Preheat oven to 170ºC. Place the bananas into a bowl and mash then add the remaining ingredients and mix. Pour into a lined loaf tin and bake for 35 minutes then remove and allow to cool.
|
To make the curd: 200g bananas 100g eggs 50g butter 10ml lemon juice 100g sugar
| Place the bananas onto an oven tray and place under the hot grill and allow to blacken. Once the bananas have cooked, allow them to cool then place them into a blender with the remaining ingredients and blend until smooth. Pour the mix into a saucepan and gently cook for 6 minutes or until thickened. Remove from the heat and allow to cool, then blitz again until smooth and pour into a squeezy bottle.
|
For the banana crisps:
100g bananas 1x lemon 10g sugar
| Mix the lemon juice and sugar. Thinly slice the bananas and brush with the lemon and sugar mix, then lay on a lined oven tray. Bake for 2 hours at 80ºC or until crisp.
|
For the meringue:
| Place the aquafaba into a mixing bowl, add the cream of tartare and whisk on high for 10 minutes or until starting to thicken. Pour the sugar and water into a saucepan and bring to a simmer until the mixture reaches 116°C, then carefully pour into the mixer whisking all throughout then stir through the pink peppercorns. Allow to cool then spoon into a piping bag.
|
To finish: 100g ROLO mix-in 300g frozen yoghurt
| Trim the banana bread into portions then pipe on the curd, add a quenelle of frozen yoghurt then add the strawberries. Pipe the meringue on then glaze with a blow torch then garnish with the banana crisps and finish with a sprinkling of Rolo mix-ins. Cover and chill until needed.
|
