Deconstructed Banana Split

Day four of our ‘Seven Day Love Affair with Gelato’ recipe feature with Gelato Messina

You can’t have an ice cream recipe feature without a banana split. This recipe is inspired by the boys at Bodega and it’s all about the caramel- caramelised flan, brûléed banana and marshmallows and Gelato Messina’s salted caramel & white chocolate and dulce de leche gelatos topped with lightly salted and roasted peanuts.

You there are a few components though they are simple to make and construct per serve. If you organise everything the day before, then you are good to go. This recipe gives 8 individual portions.

What you’ll need:
For banana marshmallow
2 gelatine leaves (titanium strength), soak in water
200g caster sugar
65g banana, well mashed (less than 1)

For flan
100g caster sugar
25ml rice wine vinegar
300ml pouring cream
2 eggs
1 egg yolk

To serve
peanuts, roasted and salted
banana, sliced into 8 even pieces
Gelato Messina dulce de leche (milk caramel) gelato
Gelato Messina salted caramel and white chocolate gelato

What to do:

For banana marshmallows, squeeze excess water from gelatine and set aside. Combine sugar and 65ml water in a medium saucepan and bring to boil, stirring continuously until sugar dissolves. Brush down sides of pan using a clean, wet pastry brush, then cook over low-medium heat to 112C on a sugar thermometer (soft ball stage).

Meanwhile, combine gelatine and banana in the bowl of an electric mixer and beat to combine. Pour sugar syrup over and continue beating for another 8 minutes, or until the bowl feels cold. Spread mixture on a baking paper-lined deep 10x20cm tray and refrigerate for 2 hours.

For flan, preheat oven to 140C. Combine sugar and 1 cup water in a heavy-based saucepan over medium heat and bring to boil. Stir continuously until sugar is dissolved and brush down sides of pan using a clean, wet pastry brush if it burns. Cook the sugar syrup over medium heat for 6-8 minutes until the caramel is rich and dark. Add vinegar and carefully whisk to combine, as the caramel can spit.

Pour caramel into a 10cm x 22cm mould, then leave to stand for 5 minutes or until thickened. Combine cream, eggs and yolk in a bowl and whisk to combine. Pour flan into mould on top of caramel. Sit flan in a baking dish and pour enough boiling water to come halfway up sides. Cook for 30 minutes or until just set. Cool to room temperature, then refrigerate overnight.

To serve, top banana slices with a little caster sugar and divide amongst the 8 plates. Using a round cutter, carefully cut out 8 banana marshmallows and divide amongst the plates. Using a blowtorch, lightly scorch the banana slices and toast the marshmallows. Unmould flan and cut into 8 rectangular strips, divide among plates. Serve each plate with one scope of Gelato Messina dulce de leche gelato and salted caramel & white chocolate gelato and scatter with peanuts. Serve and enjoy immediately.

Manon Dallee

Manon is a true food enthusiast who literally has never met an ingredient she didn’t like. Even thought her inability to take orders mixed with her stubborn nature made working as a pastry chef almost impossible, she has immense respect for the trade and still loves nothing more than to bake, in her own domain. Find out more about Manon here.

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