'No Ordinary Schoolboy' - White chocolate banana filled with banana mousse and popping candy, a side of banana cake, caramel, banana ice cream and granola
- medium
- 12
- 4 hours plus time for chilling mousse and ice cream
This playful but technical dessert from Tom Shepherd was first devised for Great British Menu. A banana mousse is dipped in white chocolate, and then carefully painted to look like a real banana, and served with granola-topped ice cream.
Ingredients
Metric
Imperial
Banana mousse
- 100g of banana purée, ideally from Ponthier
- 75g of milk
- 65g of egg yolk
- 35g of caster sugar
- 75g of cream cheese
- 15 bronze gelatine leaves, bloomed
- 125g of double cream, softly whipped
- 100g of popping candy, chocolate coated
Banana ice cream
- 500g of banana purée
- 250g of double cream
- 25g of glucose
- 25g of caster sugar
- 20g of dextrose
- 15g of milk powder
- 4g of gellan gum type F
- 1 vanilla pod
Banana cake
- 50g of unsalted butter
- 1 dash of vanilla essence
- 175g of caster sugar
- 2 eggs
- 3 bananas, mashed
- 175g of self-raising flour
- 5g of bicarbonate of soda
- 50ml of banana flavour burst
- 1 pinch of salt
Granola
- 55g of porridge oats
- 1.5g of cinnamon
- 1.5g of flaky sea salt
- 12g of rapeseed oil
- 25g of maple syrup
- 25g of light brown sugar
- 1/2 vanilla pod
- 55g of pecan nuts, nibbed
Banana dip
- 300g of cocoa butter
- 300g of white chocolate
- yellow food colouring, powder
- black cocoa butter colouring
Equipment
- Pacojet or ice cream maker
- Thermomix
- Stand mixer
- Piping bags
- 12 cavity silicone banana mould (8.7 x 2cm per mould)
- Half gastro tray
Method
To make the banana mousse base, first heat the banana purée, milk, egg yolk and sugar in a Thermomix to 90°C. Add the cream cheese and gelatine and blend, then transfer to a container to cool and set. This can also be done in a pan and with a blender
- 100g of banana purée, ideally from Ponthier
- 75g of milk
- 65g of egg yolk
- 35g of caster sugar
- 75g of cream cheese
- 15 bronze gelatine leaves, bloomed
Fold the banana base into the double cream, then fold in the chocolate-coated popping candy and transfer to a piping bag
- 125g of double cream, softly whipped
- 100g of popping candy, chocolate coated
Pipe into the banana mould and then transfer to a blast freezer until solid
To make the banana ice cream, place all ingredients into a Thermomix and heat up to 98°C. Divide between Pacojet containers and then freeze in the blast chiller until ready to churn
- 500g of banana purée
- 250g of double cream
- 25g of glucose
- 25g of caster sugar
- 20g of dextrose
- 15g of milk powder
- 4g of gellan gum type F
- 1 vanilla pod
Alternatively, this can be heated up to 98°C in a pan and then chilled and churned in an ice cream maker
To make the banana cake, first preheat the oven to 160°C
Cream the butter, vanilla, and sugar in a stand mixer with a paddle attachment fitted. Incorporate the eggs, then finally add the mashed banana, self-raising flour, sodium bicarbonate, salt and banana extract
- 50g of unsalted butter
- 1 dash of vanilla essence
- 175g of caster sugar
- 2 eggs
- 175g of self-raising flour
- 5g of bicarbonate of soda
- 50ml of banana flavour burst
- 1 pinch of salt
Transfer the cake mix to a half gastro lined with parchment paper and bake for 25 minutes
Let cool then cut out 12 pieces of cake with a ring cutter
To make the granola, combine all the ingredients and mix together in a stand mixer
- 55g of porridge oats
- 1.5g of cinnamon
- 1.5g of flaky sea salt
- 12g of rapeseed oil
- 25g of maple syrup
- 25g of light brown sugar
- 1/2 vanilla pod
- 55g of pecan nuts, nibbed
Bake in the oven, also at 160°C, for 24 minutes, turning and stirring every 8 minutes
To make the cocoa butter dip, first heat the cocoa butter to 70°C, then pour over the chocolate. Blend the mixture with a stick blender and add yellow food colouring until it’s the colour of a banana
- 300g of cocoa butter
- 300g of white chocolate
- yellow food colouring, powder
Dip the frozen banana mousse in the cocoa butter mix and then transfer to the fridge so the dip can set and the mousse can defrost
Paint with the black colouring to make it look like a banana
- black cocoa butter colouring
To serve, put a banana on each plate, and then place the banana sponge on the side and top with the ice cream, granola and drizzle over the caramelised condensed milk
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