Ingredients
Ingredients
1 vanilla pod
200ml double cream
100ml milk
3 egg yolks
85g golden caster sugar
300ml full-fat crème fraîche
250g puff pastry
plain flour, for dusting
1 banana, peeled
50g soft light brown sugar
50g butter
2 tbsp double cream
Direction
To make the ice cream, split the vanilla
pod in half lengthways and scrape out
the seeds. Put the pod and seeds in a
saucepan with the cream and milk, and
bring slowly to the boil. Meanwhile, in
a bowl, whisk the egg yolks and sugar
together until pale. Pour the hot cream
mixture over the egg and sugar, whisking
continuously. Pour back into the pan, set
over a gentle heat and stir with a wooden
spoon. Heat gently until the custard
mixture thickens enough to coat the back
of the spoon, then remove from the heat.
Pour the crème fraîche into a bowl and
whisk to loosen. Slowly pour in the hot
custard mixture, whisking as you go. Pour
the mixture into an ice-cream machine
and churn until softly frozen. Transfer to
a container, then freeze for 2 hrs to firm.
To make the Tatins, roll out the pastry
on a floured surface to the thickness of a
£1 coin. Using the banana as a guide, cut
out 2 pastry lids big enough to fit over the
banana, leaving a 1cm border around the
edge. Place the pastry on a baking tray
and put in the fridge.
Set an ovenproof, heavy-bottomed
frying pan over a medium heat. Add the
sugar, butter and cream, and cook for
5 mins until the sugar has melted and
the caramel is bubbling. Add ½ tsp sea
salt flakes. Slice the banana in half
lengthways and place the 2 halves,
cut-side down, into the caramel.
Heat oven to 220C/200C fan/gas 7.
Place a pastry lid on top of each banana
half, tucking each in tightly around the
edges. This can be done 1 hr ahead.
Transfer the pan to the oven and cook
for 20 mins until the pastry is risen and
golden. Quickly and carefully turn out the
Tatins, sprinkle with a few flakes of sea
salt and serve with scoops of crème
fraîche ice cream.
