MILLE – FEUILLE CARAMELISED BA­NANAS CHOCO­LATE BLANCMANGE

Stockport Express - - Gardening Food Wine - AN­DREW NUTTER

SERVES 4 ●●In­gre­di­ents: ●●200g Puff pas­try – rolled to 5cm thick ●●One egg yolk Blancmange: ●●300ml Milk ●●Half a vanilla pod – split ●●One and a half ta­ble­spoons of su­gar ●●Two tb­sps corn flour ●●65g grated dark choco­late ●●Bai­leys to taste Pra­line: ●●125g caster su­gar ●●50g flaked al­monds 1. Take the puff pas­try and brush lightly with the bro­ken egg yolk, mark with a cock­tail stick – place on a non-stick mat and bake at 180C for 8 to 10 min­utes un­til a light golden. 2. For the Blancmange – take 250ml of milk and the vanilla and place in a pan, bring to the boil and leave to in­fuse for 20 min­utes. Add the su­gar. 3. Mix the re­main­ing milk with the corn flour and pour into the warmed milk. Re­turn to the heat and whisk un­til thick­ened and the our cooked out. Re­move from heat and mix in the choco­late and bai­leys. 4. For serv­ing, split the pas­try in half and add a gen­er­ous spoon of the blancmange. 5. Slice the ba­nana into large lozenges, scat­ter with caster su­gar then caramelise with a blow torch. 6. Ar­range the ba­nanas on top scat­ter with the pra­line, top with the re­served lid and serve.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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