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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
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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

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Également présenté dans

Chef favourites 57 Recettes
Australie et Nouvelle-Zélande

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