Michael Smith, executive chef at Porthminster Beach Cafe, shares his recipe for caramelised bananas with cinnamon meringue, pistachio ice cream and cinder toffee
You will need
Caster sugar to cover
For the meringue:
Egg whites 2 large
Caster sugar 110g
Cinnamon to dust
For the pistachio ice cream:
Egg yolks 6
Unsalted pistachios 100g, shelled
For the cinder toffee:
Malt vinegar 2 tsp
Golden syrup 1½ tbsp
Bicarbonate of soda 2 tsp
- Peel the bananas and halve lengthways. Place flat-side up in a baking tray and sprinkle over an even layer of sugar. Use a blowtorch to caramelise, alternatively you can place the bananas under a preheated grill.
- For the cinnamon meringues: preheat the oven to 140°c and line a baking tray with greaseproof paper. Place the egg whites in a clean bowl and whisk until they form soft peaks. Slowly add the sugar and continue whisking until you have a stiff, glossy mixture. Spoon 8 heaped desert spoons on a baking tray, dust with cinnamon and bake for 30-40 minutes until the meringues are dry. Turn the oven off and leave the meringues to cool and dry for a few hours with the door ajar.
- For the pistachio ice cream: lightly colour the pistachios in a dry frying pan over a low to medium heat, taking care not to let them burn. Heat the milk and cream in a pan. Beat the egg yolks and sugar in a heatproof bowl and slowly pour the hot mixture over the yolks and sugar. Place the bowl over a saucepan of simmering water and cook until the mixture coats the back of a wooden spoon. Blitz the pistachios in a food processor and stir into the mixture. Strain through a fine sieve and cool. Once fully cooled, churn in an ice cream machine until smooth and thick. Transfer to a plastic container and freeze.
- For the cinder toffee: grease a large baking tray. In a large pot, heat the butter, water and vinegar until the butter melts. Add the sugar and golden syrup and cook until the mixture reaches 154°c. Remove from heat, add the bicarbonate of soda – it will bubble up quite a lot – and continue to stir until the bubbles settle. Pour into the greased tray and allow to cool before breaking into chunks.