Banana ice cream, smoked chocolate, honeycomb

By: Lennox Hastie
From: Finding Fire
Serves: 4

Banana, chocolate, honeycomb … three simple ingredients that, when combined, produce the most satisfying dessert. Working on a low–refined sugar principle, the bananas are left to over-ripen, then they are grilled over a hot fire made of fruit wood. The bananas are then infused overnight in milk, which is strained and made into an ice cream. In this way, the entire fruit, including the peel, is used, intensifying the banana flavour. We use Valrhona Macaé, a dark chocolate containing 62 per cent cacao butter, to make a ganache. We make ours using water, instead of the usual cream, thanks to the work of French chemist Dr Hervé This. Cream tends to mask flavour and the result with ours is a lighter, cleaner taste and a ganache that melts luxuriously in the mouth. The water is also smoked over fruit wood, so it pairs beautifully with the dried fruit notes of the chocolate. The crisp texture of wildflower honeycomb completes the dessert.

Ingredients

Quantity	Ingredient

For the banana ice cream

Quantity	Ingredient
350g	over-ripe bananas
700ml	full-cream (whole) milk
100g	liquid glucose
6	egg yolks
100g	sugar

For the honeycomb

Quantity	Ingredient
140g	liquid glucose
60g	honey
400g	sugar
100m	filtered water
40g	bicarbonate of soda (baking soda)

For the smoked chocolate ganache

Quantity	Ingredient
175g	dark chocolate (at least 60% cacao solids, with notes of dried fruits, such as valrhona macaé 62%)
130ml	Smoked water, preferably smoked with stone fruit wood

Method

1. Prepare your embers and arrange a grill approximately 15 cm (6 in) above them.
2. Prepare the ice cream. Grill the bananas, including the peel, over medium-intense embers for 5–10 minutes, turning halfway through until caramelised and blackened all over. Remove from the grill and blend with the milk. Place in the refrigerator and leave to infuse overnight.
3. Strain the banana milk and, in a small saucepan, combine with the glucose. Heat gently to 80°C (175°F). In a bowl, whisk the egg yolks and sugar until pale and creamy.
4. Set a clean container over ice. Whisking continuously, pour half of the warmed banana milk over the egg mixture. Once combined, pour the entire mixture back into the pan with the remaining milk and, stirring continuously, heat to 80°C (175°F). Remove from the pan immediately, straining the liquid through a fine-mesh sieve into the container set over ice. Cool to room temperature, then transfer to the refrigerator and chill.
5. Once chilled, churn in an ice cream machine. Transfer to a clean container and keep in the freezer.
6. Prepare the honeycomb. Line a small tray with baking paper. Place all the ingredients except the bicarbonate of soda in a medium pan and heat to 155°C (310°F) until it becomes an amber-coloured caramel. Immediately stir in the bicarbonate of soda, which will cause the mixture to bubble and foam. Carefully pour the hot mixture into the prepared tray. Allow to cool, then place in the freezer.
7. Prepare the chocolate ganache. Break the chocolate up in a bowl. In a medium saucepan, bring the smoked water up to a gentle boil and pour the water over the chocolate, allowing it to melt. Stir to combine, then whisk as it cools and emulsifies, continuing until it forms ribbons.
8. Divide the ganache between serving plates, break over shards of honeycomb and place a spoon or two of banana ice cream on each plate. Serve immediately.