Caramel Tasting

Serves 6

Ingredients

Floating Island

250g sugar

250g whites

1tbsp egg white powder

Vanilla sauce

2cl 36% whipping cream

57g sugar

7 egg yolks

1 vanilla bean

Crème Caramel

2cl milk

275.5g sugar

5 eggs

3 yolks

1 vanilla bean

Banana Tart

250g flour

2g salt

105g powdered sugar

150g butter

1 egg

1 banana

6tsp sugar

Orange pastry cream

2cl cream

Zest of 2 oranges

4oz sugar

1oz corn starch

1oz butter

3 eggs

Puff pastry

500g butter

20g vinegar

500g flour

10g salt

225g water

Method

Floating Island

Hydrate the whites with the powder and whip with sugar to full volume. Pipe into pam-sprayed ramekins and bake in a water bath at 220F for 15 minutes. Portion using a ring cutter.

Vanilla sauce

Bring the cream, half the sugar and the vanilla seeds to the boil. Slowly add the yolks without allowing them to cook, as well as half the sugar.

Crème Caramel

Make the caramel by heating 128g of sugar to medium-dark amber. In a separate pan prepare the custard by heating the milk, sugar and the vanilla. When cool add the eggs and the yolks and strain. Pour the caramel into the bottom of a ramekin and add the custard. Bake in a water bath at 250F for 10-15 minutes or until set.

Banana Tart

Mix the dry ingredients with the butter. Add the egg and knead. Roll out thinly and add to a tart shell.

Orange Pastry Cream

Boil the cream, half the sugar, and zest. Whisk together the eggs, cornstarch and the rest of the sugar. Add the hot liquid to the mixture and bring back to a boil. Whisk in the butter. When chilled top with banana, sprinkled with sugar and caramelized with a blowtorch.

Puff Pastry

Make a dough with the flour, vinegar, salt, water and second butter. Leave to rest and fold the dough 4 times, making 3 folds each time using 400g of the butter. Dust in sugar and caramelize in a 375F oven until golden.

To Serve

Place a small amount of orange pastry cream into the bottom of the tart. Thinly slice bananas and fan across the tart and caramel with a blowtorch and sugar in the raw. Place the crème caramel next to the tart and garnish with pecans. Scoop a small scoop of caramel ice cream next to the crème caramel. Place a dollop of caramel pastry cream next to the tart and place the puff pastry into the pastry cream.