Caramelized Banana Cake with Crunchy Praline and Caramel Ice Cream

Name: Caramelized Banana Cake with Crunchy Praline and Caramel Ice Cream
Yield: Makes 12 servings
Cuisine: Asia
Ingredients: 2 tablespoons glucose or corn syrup; 1 banana, puréed until smooth, plus 2 bananas, sliced, for garnish; ¾ cup unsalted butter, plus more for greasing the pan; ½ cup praline paste, preferably Valrhona; ½ teaspoon baking powder; ¼ cup whole milk; ½ teaspoon salt; ¼ vanilla bean, halved lengthwise and seeds scraped; ½ teaspoon sea salt; 2 tablespoons grape seed, canola, or other neutral oil; ½ teaspoon baking soda; 2 tablespoons hazelnuts; 4 large egg yolks; 1 cup chopped feuilletine pieces; 1 cup heavy cream; 1 tablespoon plus 1 teaspoon sugar; 1⅓ cups sugar, plus more for garnish; 2 tablespoons roughly chopped bittersweet chocolate; 1 cup whole milk; ⅔ cup sugar; 2 large eggs; ⅓ cup hazelnut flour; 8 ounces bittersweet chocolate, roughly chopped; ½ cup plus 2 tablespoons sour cream; 2 ripe bananas, puréed until smooth; ¾ cup heavy cream; 1 cup plus 2 tablespoons all-purpose flour; ¼ cup corn syrup

Preparation info

Makes
12
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Here, the humble banana is transformed into a rich cake and crisp chips. With a crunchy chocolate praline and complex caramel ice cream, this dessert is heavenly. The cake is also good on its own if you want a quick weeknight dessert.

Ingredients

Caramel Ice Cream

1 cup heavy cream
1 cup whole milk
¼

Asia
Dessert
Vegetarian

Method

To make the ice cream: Bring the cream, milk, and vanilla (both seeds and pod) to a light boil in a medium saucepan and remove from the heat. Stir together the sugar and 2 tablespoons water in a small saucepan and set over medium heat. Cook, shaking the pan occasionall