10 min
10 min
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Every time I collaborate with Carolina Gelen, we create fantastic dishes together. This time, we crafted the ultimate banana split. I use the term ‘ultimate’ because this recipe goes beyond just bananas; it’s a celebration of various fruits. We brûléed the bananas and caramelized some stone fruits in a mixture of sugar and whiskey, resulting in a delightful sauce to drizzle over the dish. After plating, we added two scoops of ice cream, each with a different flavor (strawberry and ginger), along with whipped cream, fresh currants, and a drizzle of extra virgin olive oil because we couldn’t resist. This dessert provides a perfect way to harmonize a variety of fruits into a cohesive and delightful dish. It’s such a YASSS recipe.
Cutting board
Knife
Start with the bananas- peel them and cut in half. Spread sugar on the open side of the banana, and with a burner, brûlée them until caramelized.
Moving to the rest of the fruits, cut them in half, remove the pits. Then cut each fruit into wedges.
Toss the fruit wedges in a bowl with sugar for a minute.
Heat up a pan on medium heat. Once the pan is hot, add the sugared fruits. Cook for 3-5 minutes until they get a darker color. Then add a shot of whiskey (be careful as it will create a flame on the pan) and cook until the flame is gone. Remove fruits from the pan.
Plate by organizing the bananas on the sides of an oval plate, add the rest of the fruits in the middle, top with whipped cream, ice cream and fresh currents.
YASSS!
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