- Serves: 4
- Cook Time: 2 hours 10 minutes
- Prep Time: 30 minutes plus freezing
- Effort: easy
- 4 eggs, separated
- 2 tbsp caster sugar
- 500 ml double cream
- 250 g brown sugar
- 1 vanilla pod, split and the seeds scraped out
For the banana chips:
- 1 firm, but not green, banana
- juice of 1 lemons
- 2 tbsp sugar
For the flaming bananas:
- 30 g butter
- 4 bananas
- 75 g macadamia nuts, crushed
- good splash of rum
1. First make the brown sugar iced cream. In a large mixing bowl, whisk the egg yolks with the caster sugar until pale; in another bowl, whisk the egg whites until stiff; in a third, whisk the double cream until thick but not stiff. Stir the brown sugar and the scraped vanilla pod and the seeds into the egg yolk mix, then fold in the cream and finally gently fold in the egg whites. Freeze in a plastic container for at least 2 hours.
2. To make the banana chips: Preheat the oven to 110°C/gas 1/4 and line a baking sheet with baking parchment. Arrange the strips of banana on the lined baking sheet. In a small mixing bowl, whisk the lemon juice and sugar together with 2 tablespoons of water. Brush the banana pieces with the lemon mixture. Bake in the preheated oven for about 2 hours. As the banana pieces are heated, they will darken slightly. Remove from the oven and leave to cool to allow the banana chips to firm up.
3. To make the flaming bananas: Place a medium non-stick frying pan over high heat. Add the butter and swirl to coat the pan. When the butter shimmers, add the bananas and the macadamias, and stir-fry until golden brown, about 3 minutes. Pour in the rum and quickly and carefully set it alight to flame the bananas and the macadamias. When the flames have died away, remove the pan from the heat.
4. To serve, place a scoop of the Brown Sugar Iced Cream in a cocktail glass. Top with flaming bananas and garnish with banana chips.
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