Recipe Banana tarte tatin with rum and raisin ice cream : Practical and Delicious

Recipe Banana tarte tatin with rum and raisin ice cream : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Banana tarte tatin with rum and raisin ice cream. You are currently reading Recipe Banana tarte tatin with rum and raisin ice cream : Practical and Delicious. This recipe is the creation of the chef Philip Johnson. Recipe Banana tarte tatin with rum and raisin ice cream requires 6h 40m, cook 25m and serve 6. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Prepare this recipe a day in advance to ensure there is enough time for the ice-cream to set.

Ingredients:

12 Ingredients

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  150g raisins
  
  
  


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  125ml (1/2 cup) dark rum
  
  
  


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  300g caster sugar
  
  
  


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  12 egg yolks
  
  
  


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  500ml (2 cups) milk
  
  
  


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  500ml (2 cups) cream
  
  
  



• Tarte tatin



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  1 roll frozen butter puff pastry, thawed
  
  
  


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  6 large bananas
  
  
  


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  250g caster sugar
  
  
  


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  80ml (1/3 cup) dark rum
  
  
  


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  60ml (1/4 cup) cream
  
  
  


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  1 egg, beaten, for egg wash
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  For the ice-cream, soak raisins in rum overnight.
  
  
  


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  Step 2
  
  
  
  
  In a bowl, whisk together the sugar and egg yolks. Place the milk and cream in a large saucepan. Bring almost to the boil. Whisk the hot milk mixture into the egg mixture. Return to a clean saucepan and place over medium heat. Use a wooden spoon to stir the custard constantly until it thickens and coats the back of the spoon. Do not let the mixture boil. Strain through a fine sieve, then place plastic wrap on surface and place in the fridge until cold.
  
  
  


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  Step 3
  
  
  
  
  Churn the cold ice-cream mixture in an ice-cream machine. Once fully churned, stir rum and raisins through and store in the freezer.
  
  
  


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  Step 4
  
  
  
  
  For the tarte tatin, preheat the oven to 220C. Butter a 26-28cm ovenproof frying pan. Cut the puff pastry to fit the top of the pan and set aside. Peel bananas and slice thickly on the diagonal.
  
  
  


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  Step 5
  
  
  
  
  Combine the sugar and 60ml (1/4 cup) water in a small saucepan. Stir over low heat until the sugar dissolves. Bring to the boil. Boil, without stirring, until syrup turns a dark caramel colour. Immediately remove from the heat and, very carefully, stir in the rum. Return to low heat and stir until smooth, then add cream and bring to the boil.
  
  
  


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  Step 6
  
  
  
  
  Pour caramel into the base of the pan. Arrange sliced banana in concentric circles, then top with the puff pastry circle. Brush pastry with beaten egg, taking care not to let any egg run down the edge of the pastry. Bake for 10-12 minutes or until pastry is golden.
  
  
  


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  Step 7
  
  
  
  
  To serve, invert the tart onto the centre of a serving plate while still quite hot. Top with the rum and raisin ice-cream.
  
  
  

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