MILLE – FEUILLE CARAMELISED BANANAS CHOCOLATE BLANCMANGE
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