Banana espuma with muscovado crumble and vanilla ice cream

200 g banana(s)
3 tbsp. sweetened condensed milk
1.5 tbsp. lemon juice
1/4 cup crème fraîche
5 tbsp. milk
1/4 cup sugar
1/4 cup butter
1/4 cup hazelnut meal
1/4 cup muscavado sugar
1/4 cup flour
pinch of salt
pinch of licorice root powder

Banana espuma:
Mash the bananas and mix with the milk. Add the condensed milk, lemon juice, crème fraiche and sugar to the mixture and puree everything in a blender until smooth. Pass through a fine mesh sieve directly into the 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Muscovado crumble:
Mix together the butter, hazelnut meal, muscovado sugar, flour, salt and licorice root powder to form a smooth dough, wrap in cling film and chill. Cut the dough into approx. 5mm thick slices and bake in the oven at 340F for approx. 5 minutes until golden brown. Lastly, crumble the slices into small coarse crumbs.

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