Caramel banana tartlets with raisin ice cream

Recipe from: 12/18/1997 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 300
    ml
    milk
  • 150
    ml
    cream
  • 100
    ml
    sugar
  • 3
    egg yolks
  • 75
    g
    seedless raisins, soaked in
  • 50
    ml
    rum
  • CARAMEL SAUCE
  • 250
    g
    sugar
  • 100
    ml
    cold water
  • 100
    ml
    boiling water
  • CARAMEL BANANA TARTLETS
  • 6
    bananas
  • 20
    ml
    butter
  • 110
    ml
    sugar
  • 200
    g
    frozen puff pastry, defrosted
  • fresh mint and icing sugar to garnish
  • RAISIN ICE CREAM
 

Method

 
RAISIN ICE CREAM: Heat the milk and cream until lukewarm and beat in the sugar and egg yolks. Heat, stirring continuously over boiling water or in a double boiler until the mixture thickens. Remove from the heat. Pour into o container and freeze until nearly frozen. Add the raisins soaked in rum, mix well and freeze until solid. Stir occasionally during the freezing process. CARAMEL SAUCE: Slowly melt the sugar and cold water until the sugar has melted. Boil slowly until the mixture begins to turn a caramel colour, remove from the heat and slowly stir in the boiling water. Heat slowly while stirring until the caramel has dissolved. Keep the sauce warm over hot water. CARAMEL BANANA TARTLETS: Preheat the oven to 220 °C and line four 10 cm diameter tartlet tins with baking paper. Spray with non-stick spray. Cut the bananas into 2,5 cm thick slices and set aside. Melt the sugar over low heat in a heavy-based saucepan until it turns a caramel colour. Immediately remove from the heat and pour into each of the tartlet tins. Arrange the bananas in a flower pattern in the tartlet tins and spoon 5 ml (1 t) butter on top. Roll out the pastry until slightly thinner and cut out circles large enough to cover the tartlet tins. Place the pastry on top of the bananas and trim the edges. Bake for 20 minutes or until the pastry is golden brown and done. Cool the tartlets slightly before turning out onto a plate. Carefully remove the baking paper. Spoon a scoop of ice cream on top of each tartlet and finish with caramel sauce. Garnish with fresh mint and a dusting of icing sugar.
 

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