Caramelised banana and hazelnut frangipane with banana cream

Method

1. Preheat the oven to 170C/gas 3. Line 3 metal chefs' rings with baking parchment.

2. For the hazelnut frangipane: cream the butter and icing sugar until smooth. Beat in the ground hazelnuts, cocoa powder, and flour. Add the egg and mix until smooth. Spoon into a piping bag.

3. Pipe the mixture to come half way up the rings. Put a chocolate disc on top then pipe in the mixture to fill to the top. Bake for 8 minutes.

4. For the banana cream: blend the banana, icing sugar, liqueur and a squeeze of lemon juice in a food processor or blender until smooth. Pass through a fine sieve.

5. Mix the banana purée with the mascarpone then fold in the sweetened whipped cream.

6. To serve: Unmould the frangipanes from the rings and decorate with caramelised banana slices. Serve with the banana cream and chocolate ice cream.

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Ingredients

For the hazelnut frangipane

75g unsalted Butter
75g icing sugar
75g Hazelnuts, coarsely ground
12g Cocoa powder
7g plain flour
75g Eggs
3 Gianduja chocolate, in discs the same size as the chefs’ rings

For the banana cream

45g Bananas
5g icing sugar
8g crème de Bananas, (banana liqueur)
lemon juice
75g mascarpone cheese
65ml double cream, whipped with 20g icing sugar

To serve

caramelised slices of Bananas, to serve
chocolate ice cream, to serve

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