Put the egg yolks and sugar in a bowl and whisk for about 5 minutes, or until airy and thick. Add the milk, cream and cinnamon to a saucepan over a high heat and bring to the boil. Whisking continuously, slowly add the hot custard to the yolk–sugar mixture. Continue whisking until everything is well combined.
Add the doughnut pieces and, using a hand-held blender, mash them into the mixture. Remove from the heat and leave to cool. Churn in an ice-cream machine according to the manufacturer’s instructions. Spoon into a container and store in the freezer, covered.
Line a baking tray with baking paper. To make the caramel, add the sugar and
Once the mixture reaches a light blonde colour (about 150°C/300°F on a sugar thermometer), add the potato chips and stir quickly to combine. You need to cover the chips with the caramel. Quickly spread the praline over the prepared tray then leave it to cool and harden. When the praline is solid, break it up with a pestle to create random-sized shards. Transfer to an airtight container and store in the freezer.
Cover the whole surface of the bacon with the sugar, then
Put the chocolate and the
Puncture a small hole in the top of the tin of condensed milk (this will prevent it from exploding from pressure later). Put a small plate at the bottom of a deep saucepan and place the punctured tin on top. Fill the saucepan with enough water to reach about three-quarters of the way up the tin. Bring the water to a boil and continue to simmer for about 3 hours, keeping the water level topped up as it evaporates. After 3 hours, turn the heat off and leave the tin to sit in the water for an hour. Remove from the water and set aside to cool.
Open the tin and scoop out the condensed milk into a bowl. Add the peanut butter. Using a whisk, mix in
Add both ingredients to a small saucepan and cook over a medium heat, stirring occasionally for about 20 minutes or until a semi-thick consistency is achieved. You don’t want to cook the sauce too long (this will create a jam – there should still be a little freshness about it).
Slice the bananas in half lengthways and then cut each half into two pieces. Spread the kadaifi pastry across the bench. Roll each piece of banana in the kadaifi at least four times, then cut and fold the pastry to make a nice banana parcel. Store in the fridge until ready to fry.
Fill a large heavy-based saucepan one-third full with vegetable oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Deep-fry the banana fritters in batches for about 1 minute, or until crisp and golden brown. Drain on paper towels and dust with cinnamon-infused icing sugar. Keep warm.
Spoon some of the peanut butter dulce de leche on a plate, followed by a few teaspoons of raspberry sauce. Next, add a few tablespoons of potato chip praline to the plate followed by 4–5 pieces of Mars Bar slice. Place the banana fritter on one side and, on the other side, a scoop of doughnut ice cream. Stick a piece of candied bacon in the ice cream and serve.
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