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Serves: 6 Time: 2 hours (inc. chilling time)
Bring to the boil until all the sugar is dissolved and store in the fridge until required.
Pull apart the Kataifi pastry and cover with sugar syrup until lightly coated. Spread into individual stencils and dust with icing sugar. You will need one disc per dessert. Bake at 170°C until golden brown.
Slice bananas and cover with lemon juice. Caramelise the sugar stirring slowly, once completely dissolved and caramelized. Add cream, then add sliced bananas and butter.
Gianduja Ice Cream:
Place milk and cream in a saucepan and boil. Once mixture has boiled remove from the heat. Whisk the egg yolks and sugar until combined. Pour the milk mixture a little at a time into the egg yolk mixture. Whisk slowly until all the milk mixture is added. Return to the heat and take it up to 80°C or until it coats the back of a spoon. Strain over chopped Gianduja. Cool immediately and churn.
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