Bananas Brûlée
Serves 4
Ingredients
- 4 extra large egg whites
- 1 cup + 2 tbsp sugar
- 1 tsp ground cloves
- ½ cup hazelnuts
- 4 bananas
- ½ cup coarse raw sugar
Equipment
- kitchen butane torch
- stand mixer with paddle attachment
- piping bag & large star tip
How-to
Roast Hazelnuts (not demonstrated in the video)
- Preheat oven to 300º - 320º
- Spread nuts onto a sheet pan and roast 30 minutes, or until golden-brown
- Allow to cool, then chop coarsely
Make Clove Spiced Meringue
- In the bowl of a stand mixer, whip egg whites to medium peaks on high speed
- Reduce speed to medium and start to add sugar in three stages until it is well blended and resembles marshmallow fluff consistency
- While the mixer is running, use the butane torch to lightly heat the base of the mixing bowl (this helps melt the sugar crystals)
- With the mixer on low speed (or turned off), add ground cloves and whip until evenly distributed and mixture has formed stiff peaks
- Transfer to a piping bag fitted with a large star tip
Brûlée Bananas
- On a cutting board, slice bananas on a long bias in three segments to reveal their insides
- Dip the cut sides in raw sugar. Place on a heat-proof plate
- Use butane torch to brûlée, moving the flame evenly back and forth over the sugar coating until caramelized and golden
Pipe & Brûlée Meringue
- Pipe meringue onto plates
- Torch the tops of the meringue with a blow torch and top with brûléed bananas
- Sprinkle hazelnuts over the dessert and serve