Nothing screams childhood dessert quite like banana split. Personally, I associate this decadent American ice cream based sweet treat with holidays. This week is winter holiday in my hometown and, hence, timing wise, perfect for this fond childhood memory. I wanted to transform the somewhat pedestrian (my new favorite adjective, btw) flavors to fit a more mature palate, but without loosing the soul of the dish. What do you think about my version?
Caramelized baby banana: Split one baby banana pro serving lengthwise. Drizzle with sugar and caramelize with a kitchen torch.
Vanilla nice cream: Whip soy cream sweetened with maple leaf syrup and refined with vanilla extract to your liking. Freeze for at least four hours.
Peanut butter nice cream: Mix equal parts of peanut butter and whipped soy cream. Sweeten with maple leaf syrup to your liking. Freeze for at least four hours.
Chocolate nice cream: Mix equal parts of melted dark chocolate and whipped soy cream. Sweeten with maple leaf syrup to your liking. Freeze for at least four hours.
Chillied chocolate sauce: Melt one part dark chocolate in two parts hot soy cream. Taste with Piment d’Espelette.
Crème chantilly: Whip soy cream sweetened with maple leaf syrup to your liking.
Assembly: On a generous line of chillied chocolate sauce, place the caramelized baby bananas. Next to the banana halves, place generous heaps of crushed banana chips, crushed salted peanuts and coco nibs. On each heap, place a ball of nice cream. Decorate with crème chantilly and primrose petals.