How to make Banoffee Caramelised Crisped Rice and Confit Grapefruit
How to make Banoffee with Caramelised Crisped Rice and Confit Grapefruit featuring Fred Ponnavoy, the head chef at Gü Chocolate Puds.
Banoffee with Caramelised Crisped Rice and Confit Grapefruit
Ingredients: (feeds 3)
1 pack of Gü ganache
1 banana
180g Dulce de leche
75g caster sugar
180g flour
90g butter
2 pink grapefruit
510g caster sugar
1 litre water
1 pinch of salt
100g whipping cream
Banana cream
1 banana
180g Dulce de leche
Using a blender, blend the sliced banana into a smooth puree.
Mix the banana puree and the Dulce de leche together in a bowl.
Crumble
80g flour
75g caster sugar
90g butter
To make the crumble, rub the butter into the flour until it resembles very coarse breadcrumbs. Do not rub it too much or the crumble will not be crunchy. Add the sugar to your breadcrumbs. Sprinkle the crumble on baking trays lined up with baking paper and bake for 15 mins at 180 °c. Leave to cool.
Confit grapefruit
2 pink grapefruit
Cold water
500g caster sugar
1 litre of water
1 pinch of salt Wash the grapefruit then cut into quarters.
Place in a pan, add salt and pour over the cold water. Bring to the boil, sieve and repeat twice (without the salt these times).
Prepare the syrup by adding sugar and the litre of water in a pan. Add the grapefruit to the syrup and cook slowly for 3 hours.
Leave to cool and keep in an airtight container container.
Chantilly
100g whipping cream
10g caster sugar
Whip the cream and the sugar together until it forms soft peaks.
Putting it all together
Heat the Gü ganache in a microwave for 30 seconds until it is liquid. Pour half of it into your glass of choice. Place the remaining Gü ganache in the fridge for a couple of hours to set.
Add the Dulce/banana cream to the top of the ganache, and the sprinkle the crumble over the top.
Finish with a dollop of Chantilly on top of the crumble and add two cubes of the chopped comfit grapefruit (only use the skin for this). To complete add grated chocolate to the top.