Slices of caramelised banana, sweet Chantilly cream and shards of gouda cheese, this dessert packs it all into one.
- 160 g piece gouda cheese
- 2 ripe, but firm, bananas
- 150 g (¾ cup) raw sugar
- 45 g (¼ cup) Dutch chocolate sprinkles
Condensed milk Chantilly cream
- 200 ml condensed milk
- 360 ml thickened cream
- 2 pinches sea salt
- chocolate ice-cream
- freeze dried raspberries
- micro lemon balm
- edible flowers
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 200°C. Using a micro plane, grate the Gouda cheese onto a large baking tray lined with baking paper or a silicon mat, making sure that the cheese is spread evenly and thinly. Cook for 8-10 minutes or until golden brown. Remove from the oven and stand to cool for 5-10 minutes before removing from the trays. You can make these ahead of time and store in an airtight container.
2. Meanwhile, for the condensed milk Chantilly cream, place the bowl of the stand mixer inside the freezer for at least 5- 10 minutes. This helps speed up the mixing process. Place all the ingredients into the chilled bowl and whisk until soft peaks form. Transfer to a piping bag and refrigerate until ready to serve.
3. For the banana brûlée, cut each banana on an angle into 4-5 pieces. Place the sugar on a metal tray and place the banana pieces into the sugar, cut-side down. Using a domestic blow torch, brown the bananas until the sugar has caramelised, being careful not to burn the sugar.
4. To assemble, divide the caramelised banana pieces between the plates and scatter the chocolate sprinkles around them. Pipe a few mounds of condensed milk Chantilly cream around the bananas and top with a few pieces of broken cheese crisp. Crumble a few freeze-dried raspberries onto the plates, top with a scoop of chocolate ice cream and garnish with lemon balm and edible flowers.
Taste The Sweet Life with Elise Strachan on SBS Food and On Demand.