Passion fruit crème with warm banana pudding and passion fruit and banana sorbet

INGREDIENTS

(serves four)

For the sorbet (makes 1.5 litres)
275g sugar
60ml glucose
25ml orange juice
425ml water
500ml passion fruit juice
400g peeled bananas

For the pudding (makes eight)
50g butter
400ml double cream
3 eggs
100g sugar
11/2 banana, blended
6 slices bread, crumbed
25g almonds
50g ground almonds

For the crème (makes eight)
50ml Sauternes
150ml passion fruit juice
330ml double cream
2 eggs
6 yolks
75g sugar

For the garnishes
1 apple, finely sliced
100ml vanilla stock syrup
1 passion fruit
Mint
8 apple crisps
Nougatine dust
Vanilla cream
Nougatine disc
Spun sugar
Pistachio nuts, chopped

METHOD

For the sorbet, bring sugar, glucose, orange juice, water and passion fruit juice to the boil. Pour over deseeded bananas, blend. Pass and put in sorbetière.

For the banana pudding, beat eggs and sugar together while bringing butter and cream to the boil. Mix together. Blend the banana and add to the mixture. Add breadcrumbs and almonds. Pour into buttered ramekins and place slice of banana on top. Cook for 10-12 minutes in a bain-marie in the oven at 120ºC.

For the crème, place Sauternes, juice and cream in a pan and bring to the boil. Cream eggs, yolks and sugar. Pour hot cream mixture over this and pass. Pour into moulds and cook in a bain-marie in a 120ºC oven for 10-12 minutes or until set.

Garnishes

Garnish the passion fruit crème with apple carpaccio - lay sliced apples on a tray, pour over vanilla stock syrup and leave to macerate for at least an hour.

The sorbet should be garnished with two apple crisps per portion. Finish with mint. To garnish the pudding, turn out of ramekin, place nougatine disc on top, followed b y a quenelle of vanilla cream. Finish with spun sugar and chopped pistachios.

Simon Hulstone

Photo © Nick Smith