"We took this off the menu once and there was a petition started to bring it back. It's still on the menu, end of story," say Elvis Abrahanowicz and Ben Milgate. "We make our own dulce de leche ice-cream, but you can buy excellent caramel ice-cream or gelato these days." Start this recipe at least a day ahead to make the flan, marshmallow and biscuit.
- 4 ripe bananas, unpeeled
- 20 gm butter, diced
- 1 tbsp lemon juice
- 3-4 tbsp caster sugar
- 150 ml pouring cream
- Dulce de leche ice-cream and coarsely chopped roasted salted peanuts, to serve
- 90 gm caster sugar
- 1½ tsp rice wine vinegar
- 10 eggwhites, at room temperature
- 900 ml pouring cream, at room temperature
- 150 ml milk, at room temperature
- 600 gm ripe bananas, unpeeled
- 250 gm caster sugar
- 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- 100 ml milk
- 85 gm brown sugar
- 85 gm honey
- 15 ml each dark rum and Pernod
- ¾ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 170 gm plain flour
- 1 tbsp caster sugar
- 125 gm caster sugar
- ¼ vanilla bean, split and seeds scraped
- 50 ml rice vinegar
- 1For flan, preheat oven to 140C. Stir sugar and 30ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until caramelised (5-7 minutes). Remove from heat, carefully add vinegar (hot caramel will spit), swirl to combine, then quickly pour into an 18cm x 24cm cake tin, tilting to cover base, and set aside. Whisk eggwhites, cream and milk in a bowl, pour into tin over caramel and cover with foil. Place in a roasting pan, add hot water to come halfway up sides of tin and bake until just firm (1½-1¾ hours). Uncover, cool to room temperature (2-3 hours), then refrigerate overnight to set.
- 2For banana marshmallow, line a 3cm-deep, 21cm x 26cm baking tin with baking paper. Steam bananas until skins split and flesh is evenly soft (10-15 minutes). Scoop out flesh (you need 260gm), process in a food processor until smooth, then transfer to an electric mixer fitted with a whisk. Stir sugar and 85ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until syrup reaches 125C on a sugar thermometer (6-8 minutes). Meanwhile, whisk banana at high speed. When syrup reaches temperature, remove from heat, squeeze excess water from gelatine and stir into syrup to dissolve. While whisking, gradually add syrup to banana, drizzling down the side of the bowl, whisking until light and fluffy and cooled to room temperature (20-25 minutes). Spread in prepared tin, cover with a piece of non-stick baking paper and refrigerate overnight.
- 3For spiced biscuit, preheat oven to 160C, and butter and line an 8cm x 15cm cake tin with baking paper. Beat ingredients except flour and caster sugar in an electric mixer until brown sugar dissolves (1-2 minutes), then add flour and beat on low speed to just combine. Pour mixture into prepared tin and bake until golden brown and fairly firm (1-1¼ hours). Cool, then trim crusts and cut into a 4cm x 4cm x 12cm rectangular block. Wrap in plastic wrap and freeze overnight. Preheat oven to 170C. Cut 8 very thin slices of biscuit lengthways with a very sharp knife and place on a baking tray lined with baking paper. Stir caster sugar and 1 tbsp water in a bowl, brush onto biscuits, then bake until slightly darkened and crisp (5-10 minutes). Cool, then store in an airtight container between layers of baking paper.
- 4For caramel sauce, stir sugar, vanilla bean and seeds and 60ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until dark caramel (6-8 minutes). Remove from heat, carefully add vinegar (hot caramel will spit), cool, then discard vanilla bean and refrigerate until required.
- 5Steam bananas until skins split and flesh is soft throughout (10-15 minutes). Scoop out flesh and process in a food processor with butter, lemon juice and sugar to taste. Add cream, blend until smooth and refrigerate until chilled.
- 6To serve, spoon a little banana purée onto each plate and run the back of a spoon through it to spread it out slightly. Slice flan into eight 4cm x 11cm rectangles and place on top of banana purée. Cut marshmallow into eight 4cm x 11cm rectangles and place on top of flan. Brown tops with a blowtorch, then top each serving with a spiced biscuit, drizzle with a little caramel sauce, place a scoop of dulce de leche ice-cream on each plate and scatter with peanuts.
Drink Suggestion: Late-harvest torrontés. Drink suggestion by Joe Valore
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