Banoffee tatin
The "best dessert ever" is the banoffee tatin found at Hippopotamus Restaurant according to reader Paia Lauvi.
The tatin is a "must have" says Lauvi. "It is the best dessert ever, I could eat many more."
We contacted the Wellington restaurant on her behalf, who happily supplied the recipe.
Makes: 6 portions
Ingredients:
For the caramelised banana insert
- 1 ripe banana
- 90g sugar
- 25g butter, soft
For the coffee bavarois
- 3 gelatin leaves
- 2 egg yolks
- 30g sugar
- 135g milk
- 65g white chocolate
- 5g ground coffee
- 2g coffee extract
- 140g whipped cream
For the caramel glaze
- 175g sugar
- 150g water
- 150g cream, warm
- 10g cornstarch
- 3 gelatin sheets
Method:
1. For the caramelised banana insert, place sugar into a pot and caramelise over low heat, add sliced banana and cook till soft. Add butter, cool and set aside.
2. For the coffee bavarois, soak gelatin leaves in cold water to bloom. Whisk egg yolks and sugar together and set aside. Bring milk, ground coffee and coffee extract to a boil and temper the egg yolk and sugar mixture. Add the coffee egg mixture back to the pot, heat mixture to 80C, stirring constantly, remove from heat. Squeeze excess water out of gelatin and add to coffee egg mixture and pour over white chocolate. Stir till combined. Leave to cool completely. Mix to loosen mixture and fold in whipped cream slowly. Fill hemisphere moulds half way, add a teaspoon of caramelised banana, and top up with more coffee bavarois. Freeze overnight.
3. For the caramel glaze, bring sugar and water to boil, until dark caramel. Whisk in warm cream slowly. Add 30g cold water to cornstarch to make a slurry and add to caramel. Bring to boil. Remove from heat and whisk in gelatin, cool and glaze frozen coffee bavarois domes. Serve will coffee flavoured ice cream.
First appeared on Stuff.co.nz.