Making the vanilla ice cream
- 1 quart milk (1 liter)
- 6 3/4 tablespoons powdered milk (10 cl)
- 2 2/3 ounces atomized glucose (75 g)
- 8 1/2 ounces sugar (240 g)
- 1/3 ounces stabilizer (8 g)
- 8 egg yolks
- 2 1/4 ounces butter (64 g)
- 2 vanilla beans
Preparing and baking the banana tuiles
Making the chantilly cream and chocolate sauce
Preparing the glazed bananas
- baby bananas (SQ)
- butter, sugar, dark rum (SQ)
Instructions
Step 1: Making the vanilla ice cream
Cook all the ingredients together at 183°F (84°C) in a double boiler, then cool to 39°F (4°C). Let sit, process, and set aside.
Step 2: Preparing and baking the banana tuiles
Mash the banana fruit together with sugar, sifted flour, milk, and melted butter. Continue mixing until the batter reaches an even consistency; spread out on a Silpat mat. Smooth out as much as possible with a rolling pin and a sheet of parchment paper. Freeze until solid. Bake without defrosting, at 325°F (160°C) until golden. Remove, and set aside to cool.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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