Jordi Roca's Banana Flambé (Sous Vide)
Sous vide banana with rum caramel and rum-syrup-soaked ladyfingers, finished with vanilla ice cream. Developed by Jordi Roca, pastry chef at El Celler de Can Roca, and featured in Sous-Vide magazine Fall/Winter 2018.
⏱️ Prep: 45 min🍳 Cook: 20 min
Nutritionper 100 g›
210
Calories
2g
Protein
30g
Carbs
6g
Fat
Ingredients
| 4 | ripe bananas |
| to serve | vanilla ice cream |
| ¾ cup (150 g) | sugar (for rum caramel) |
| ¾ cup (180 ml) | dark rum (for rum caramel) |
| ½ lemon, zest only | lemon zest |
| ½ orange, zest only | orange zest |
| ⅓ cup (80 ml) | water (for syrup) |
| ¼ cup (50 g) | sugar (for syrup) |
| 2 ½ tsp | dark rum (for syrup) |
| 2 ⅓ cups | ladyfingers |
| 1 | vanilla pod |
Instructions
For the bananas:
- Set the sous vide circulator to 65°C (149°F). Peel the bananas and place each in a separate sous vide bag.
- Add 60 ml (¼ cup) of the rum caramel to the bags. Seal, then cook in the water bath for 20 minutes.
For the rum caramel:
- In a frying pan over low heat, heat the sugar until it starts to caramelize. Add the rum and let the alcohol evaporate (skip this step if you'd like to make the dish non-alcoholic).
- Remove from the heat and add the lemon and orange zest. Cool, then strain.
For the syrup-infused ladyfingers:
- Make a syrup by combining the water, sugar and a vanilla pod. Bring to a boil, then add the rum and remove from the heat. Cool at room temperature.
- Scrape the seeds from the vanilla pod and stir the seeds into the syrup. Soak the ladyfingers in the rum syrup.
To serve:
- Place a syrup-soaked ladyfinger in the center of the plate. Cut each banana into two chunks and place beside and on top of the ladyfinger. Pour the lukewarm caramel on top.
- Finish with a scoop of vanilla ice cream and add half a vanilla pod to garnish.