Name: Fennel and Caramelised Banana Stacks
Ingredients: 90 ml (3 fl oz) Marie Brizard (or other anise liquor such as Pernod); 100 g (4 oz) caster sugar; 3 large bananas, peeled and cut into slices 2cm (¾in) thick; 4 tablespoons Marie Brizard (or other anise liquor such as Pernod); 2 tablespoons double cream, semiwhipped; 2 tablespoons custard powder ¼ vanilla pod; 4 free range egg yolks; 65 g (2½ oz) caster sugar; 1 large fennel bulb, chopped; 4 tablespoons icing sugar, plus extra for dusting; 8 sheets of filo pastry; 50 g (2 oz) unsalted butter, melted

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

50 g (2 oz) unsalted butter, melted
8 sheets of filo pastry

Method

First prepare the filo stacks. Preheat the oven to 180°C/350°F/gas mark 4. Lightly brush a baking sheet with a little of the melted butter. Place one sheet of filo on a work surface, brush with melted butter, then place another sheet on top. Brush with butter and sprinkle with a tables

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Fennel and Caramelised Banana Stacks

Ingredients

Method

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