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Rezept von Claire Kelsey: Monkey Gone To Heaven

Melt
Ice Cream Sensation to make at home
Claire Klesey, Fotos E. Dennison, Simon & Schuster (2013)

Wenn eine Banane und ein Snickers Kinder kriegten, würden sie etwa so wie dieses Bananeneis mit salziger Karamellsoße und gerösteten Erdnüssen schmecken. Geschmacklich sehr gut – wobei ich persönlich auf die Banane auch verzichten könnte. Die Menge an Karamellcreme ist viel zu viel für die Menge Eis, wird aber im Kühlschrank fest genug, um als Brotaufstrich zu dienen. Keine Sorge, die wird nicht alt. Annick

Rezept von Claire Kelsey: Monkey Gone To Heaven

This double award winner won a Northwest Fine Food award, and ‘Best Dessert’ at the British Street Food Awards, where I served it with hot toasted brioche. It’s all the contrasts that make this so good: sweet and salty; smooth and textured. I change the name depending on where I am. At a music festival, it’s Monkey Gone to Heaven; at a producer’s market or food festival, it’s Roasted Banana, Salted Caramel and Peanut; near children it’s Nutty Banana and Toffee. They’re all true.

Make sure your bananas are really ripe, with their skins covered in black spots.

Ingredients: salted caramel
200 g/7 oz/generous ¾ cup sugar
40 g/1½ oz butter
200 ml/7 fl oz/scant 1 cup single cream
1 tsp sea salt flakes

Ingredients: banana ice cream
350 g/12 oz banana flesh (about 3 very ripe, large fruit)
60 g/2¼ oz/¼ cup sugar
50 g/1¾ oz/generous ¼ cup icing sugar
1 tbsp lemon juice
a pinch of salt
6 tbsp milk
275 ml/9½ fl oz/scant 1¼ cups
double cream
80 g/3¾ oz/¾ cup roasted peanuts (if salted, shake off excess salt)

Preparation: salted caramel
1. In a small pan, dissolve the sugar in 5 tbsp of water over a medium heat. Bring it to the boil, then watch it until it turns caramel in colour and smells of candy floss. Take the pan off the heat and add the butter. Stir in the cream very slowly so you avoid lumps. (If you get lumps, just put the pan back on a low heat and stir until they have melted.)

2. Add the salt. If you’re using salted butter, use fewer salt flakes. Don’t be shy, though – if you think it needs more salt for a proper caramel hit, do it. Let the caramel cool, then refrigerate.

Preparation: banana ice cream
1. Roast the banana or caramelise it in a pan (which is quicker). To roast, preheat the oven to 180°C/350°F/Gas mark 4. Place the whole, peeled bananas on a baking tray and roast for 30 minutes, until soft. Mix with the sugar and leave to cool. To caramelise, chop the bananas into thin discs and fry on a low heat with a little butter and the sugar until the discs are pulpy and catching at the edges; spread them across a plate. Chill in the fridge.

2. When the banana is cold, mix it with the icing sugar, lemon juice and a tiny pinch of salt. Pour in the milk and cream, give it a good stir and purée with a hand blender until smooth.

3. Churn in a machine; or stir-freeze, beating every 30–40 minutes. Don’t let it set too hard before folding in the caramel and peanuts. Put the ice cream in a tub, spoon over the caramel, scatter the nuts, and fold. Before scooping, soften in the fridge for 20 minutes.

Veröffentlicht im Juni 2013

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