Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)

Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)

4.6 7 évaluations

Préparation 20min

Total 11h 20min

4 portions

Ingrédients

Banana ice cream

ripe bananas (approx. 280 g), skin on, cut into discs
2
dark chocolate broken into pieces
100 g
cocoa powder
1 tsp
ground cinnamon
½ tsp
xanthan gum
¼ tsp
sea salt
½ tsp

Corn husk stock

sweet corn cob kernels removed, reserve husks and cobs, cut into pieces (see Tips)
1
water
500 g

Bread praline

sourdough bread
30 g
unsalted butter
2 tsp

Corn spun toffee

caster sugar
250 g
glucose syrup
20 g
vinegar
50 g
water
1000 g

Assembly

sea salt flakes to sprinkle

Niveau

difficile

Infos nut. par 1 portion

Sodium 311.4 mg

Protides 4.4 g

Calories 2190.1 kJ / 523.5 kcal

Lipides 13.4 g

Fibre 5.4 g

Graisses saturées 7.6 g

Glucides 100.7 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Chef favourites 57 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Fresh fruit tart (Thermomix®️ Cutter)

Pas d’évaluation

Pear and blue cheese salad with hazelnuts (Thermomix® Cutter, using modes)

Pas d’évaluation

Chicken Buddha bowl (Thermomix® Cutter, using modes)

1h

Quick sliced pickle (Thermomix® Cutter, using modes)

5min

Christy Tania's 20th Anniversary Show Stopper

72h

Quick fruit sorbet

10min

Fruity dream

10min

Persian honeycomb bark

1h 30min

Mini carrot and almond cakes

1h 25min

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4h

Basmati rice in Varoma bundt tin

35min

Magnolia Kitchen red velvet cakes with vanilla cream cheese icing

1h 15min