Banana Splitsville
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat
2
As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged
3
Do not stir the mixture or agitate the pan at this stage
4
When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar to color gradually
5
As the temperature approaches 300 degrees the color will start to turn to amber
6
At this point, it's safe to swirl the pan gently to help distribute the heat evenly
7
As the caramel heads towards 340 degrees, it will reach a deep amber color
8
Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string
9
When it does, it's doodad time
10
Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment
11
(Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad
12
This will allow a narrower stream
13
) Quick back and forth motions or side to side movements are best
14
It's all in the wrist
15
Allow doodads to cool for 15 minutes then peel the paper off (not the other way around)
16
Stack in an airtight container with wax paper between each piece
17
After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase
18
So, return the remaining caramel to medium high heat and continue cooking until you see the first sign of smoke
19
Immediately remove from the heat, and add the cream, all at once, at arms length
20
(It will boil furiously
21
) Once the mixture calms down, return to medium heat and boil 3 more minutes, stirring occasionally
22
Cool to room temperature, move to squirt bottle and refrigerate for up to a week
23
To make the bananas brulee, quarter the bananas (peel on) and rub into sugar to coat thoroughly
24
Remove peel and place on cooling rack over several layers of foil
25
(Don't try this on your dining room table
26
) Don your safety goggles and fire up your torch
27
Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles
28
As soon as it looks like caramel, move on
29
You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana
30
To do the split (so to speak), squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces (Lincoln log style), top with the ice cream of your choice (we like our peachy vanilla from Churn Baby Churn), and finally, a doodad