Ingredients for Banana Caramel Ice-cream
Ingredients for Creme Catalana
Ingredients for Chocolate Sponge
1. Methods for Banana Caramel Ice-cream
1A. Heat the brown sugar and water in a pan till it bubbles.
1B. Next, add unsalted butter and whipping cream, and cook till they turn golden brown. Allow the mixture to cool to room temperature.
1C. Blend the cooled caramel and the frozen bananas till the mixture turns smooth and creamy.
1D. Freeze the blended mixture for an hour.
2. Methods for Creme Catalana
2A. Heat whipping cream, milk, cinnamon stick, vanilla pod, orange and lemon zests into a pot till the mixture reaches about 85°C - let the mixture sit at room temperature for 45 minutes.
2B. Add egg yolks, corn flour and white sugar in a mixing bowl and mix them well. Pour in the cream mix in step 2A to the ingredients in the mixing bowl while whisking.
2C. Sieve the mixture in step 2B into a pot, then stir the mixture over medium heat till it reaches 84°C.
2D. Pour the mixture over a bowl over ice. Stir and chill till it reaches 20°C.
2E. Pour the mixture into a siphon and charge twice with N2O cream chargers, then refrigerate it for an hour.
3. Methods for Chocolate Sponge
3A. Pre-heat the oven to 190°C.
3B. Add eggs to your mixing bowl. If you are using the OptiMUM Kitchen Machine, select the ‘Scale’ icon to weigh the eggs before adding the eggs into the kitchen machine.
3C. Next, add white sugar to the egg yolks, then whisk them together. For OptiMUM Kitchen Machine users, select the ‘scale’ icon again to reset, then add white sugar to the egg yolks.
3D. Premix ground almonds, corn flour and cocoa powder together, then add melted unsalted butter to the premix.
3E. Fold and mix the egg and sugar mixture in step 3B to the premix in step 3C well.
3F. Pour the batter into the baking tray, and bake the batter for 12 minutes at 190°C – until a cake tester comes out clean.
3G. Cut the sponge cake into circles.
4A. Place the chocolate circles into a bowl. Top it off with chopped bananas, banana ice-cream, and another piece of sponge cake.
4B. Squirt the cream till it fully covers the ingredients, and sprinkle some fine white sugar over it.
4C. Caramelise the sugar with a blow torch. Allow the sugar to cool before serving.
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