Cork Food: Boozy festive desserts
Sauteed Bananas Foster with Ice Cream, honey and walnuts.
Put condensed milk, coconut cream and double cream into a bowl. Whisk until thickened.
Pour into a 1 litre airtight container and place in the freezer overnight.
Take the ice cream out of the freezer 15 minutes before serving - easier to scoop.
Sprinkle each length of banana with demerara sugar on both sides.
Place a frying pan over a medium-high heat and melt a generous knob of butter.
Lay the bananas flat side down in the pan and cook until golden each side. Turn once; the more you move them, the more likely they may break.
Pour rum into the pan. If you cook over gas, let the flame catch the alcohol to flambee. If cooking over electric, carefully touch a lighted match to the pan.
Allow the alcohol to burn off, then remove the bananas onto cool plates. Serve with a scoop (or two) of coconut ice cream.
Scatter over with toasted coconut, drizzle over any remaining pan juices, and serve.
Preheat oven to 180°C (fan).
Dust a surface with a little flour, unpack the puff pastry sheet and roll out into a circle measuring just over 20cm in diameter.
You’ll need a 20cm diameter ovenproof heavy-based frying pan for making the tarte tatin in. Place this upside down on the pastry sheet and cut around.
Place the frying pan over a medium-high heat. Add sugar, allow it to melt and cook into a deep golden-brown caramel.
Remove the pan from the heat and add butter. Swirl around until melted. Add sloe gin, return to the heat and either catch with the gas flame or touch with a lit match to flambee.
After the alcohol has cooked off, remove the pan from the heat and carefully place the plums neatly around the pan, cut side down.
Lay the pastry over the fruits and tuck in around the sides.
Brush the pastry with beaten egg, then place in the middle of the oven to cook for 20 minutes until puffed and golden.
When cooked, remove from the oven, place and hold firmly a serving plate over the pan. Carefully and in one confident move, flip the pan over so the tarte tatin lands pastry-side down on the plate with the glistening fruits and caramel facing up.
Pour cream into a mixing bowl, add vanilla bean paste and icing sugar. Whip until thickened.
Put the flour, milk and eggs into a bowl and whisk until fully combined and thickened. Leave the batter to rest for half an hour.
Meanwhile, put the salted caramel sauce into a saucepan. Add orange zest and juice.
Place a crepe or frying pan over a medium low heat, add a small knob of butter and ladle enough crepe batter to coat the pan. Cook until a little golden on the underside. Lift an edge to check, then flip the pan to turn the crepe over. Cook for another minute.
Put the cooked crepe on a warmed plate and set aside. Repeat until you have used up all the crepe batter. Fold each crepe in half then half again to create a triangle-type shape.
Into the pan, add the Cointreau or Triple Sec, touch with the gas flame or lit match to flambee. When the alcohol is cooked off, add the liquid to the caramel sauce. Mix to combine then decant into a jug.
Plate two crepes per portion. Serve with caramel sauce and whipped cream.
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