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Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)
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Ingredients
Banana ice cream
- 2 ripe bananas (approx. 280 g), skin on, cut into discs
- 100 g dark chocolate, broken into pieces
- 1 tsp cocoa powder
- ½ tsp ground cinnamon
- ¼ tsp xanthan gum
- ½ tsp sea salt
Corn husk stock
- 1 sweet corn cob, kernels removed, reserve husks and cobs, cut into pieces (see Tips)
- 500 g water
Bread praline
- 30 g sourdough bread
- 2 tsp unsalted butter
Corn spun toffee
- 250 g caster sugar
- 20 g glucose syrup
- 50 g vinegar
- 1000 g water
Assembly
- sea salt flakes, to sprinkle
- Nutrition
- per 1 portion
- Calories
- 2190.1 kJ / 523.5 kcal
- Protein
- 4.4 g
- Carbohydrates
- 100.7 g
- Fat
- 13.4 g
- Saturated fat
- 7.6 g
- Fiber
- 5.4 g
- Sodium
- 311.4 mg
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