Ingredients (Serves 4)
- 1 quantity palm sugar ice cream (see below)
- Caster sugar to coat
- Half a pineapple
- 1 tbsp ground cinnamon
- 1 tbsp ground star anise
- 50g/2oz caster sugar
- 50g/2oz unsalted butter
- 150ml/1/4pt Malibu or other coconut-flavoured rum
For the peanut tuiles
- 200g/7oz fondant icing
- 100g/4oz glucose
- 100g/4oz isomalt (available from cake decorating suppliers)
- 40g/11/2oz smooth peanut butter
For the crumble
Preheat oven to 160°C, 300°F, Gas 2.
First make the peanut tuiles. Put all ingredients in a pan, mix and heat while stirring. Leave to cool. Lay an ovenproof rubber mat on a baking tray and spread out the mixture, fairly thinly, forming into four portions. Bake in the preheated oven for 10-12 minutes until the mixture begins to bubble. Remove from the oven, allow to sit for a minute to cool slightly, then fold the tuiles over a rolling pin to form a half-cylinder. Leave to cool completely.
Next make the crumble. Toast the crushed peanuts and mix with the flour and the demerara sugar. Using your fingertips, gently work the butter into the dry mixture – it will become quite crumbly. Pour out onto a tray and bake in the preheated oven for 15 minutes. Leave to cool then break up the mixture into crumbs.
Peel the bananas and cut them in half. Square them off, coat them in a little sugar and transfer them to a dry, ovenproof frying pan over a medium heat. Allow to caramelise on all sides, then spoon over the crumble and cook in the preheated oven for 10 minutes.
Meanwhile, cut the pineapple into 3cm/11/4in cubes and coat in the cinnamon and star anise. Put in a dry frying pan and caramelise slowly on all sides. When the pineapple is fully caramelised, add 50g/2oz sugar, the Malibu and butter and continue to cook until the liquid has reduced to a syrup.
To serve, put the caramelised pineapple and the crumble on four plates. Place a peanut tuile on each plate and carefully spoon palm sugar ice cream (see below) into each tuile and on the plate. Drizzle syrup from the pineapple around the plate and serve. For the palm sugar ice cream (makes 500ml/18fl oz) 125g/41/2oz palm sugar 250ml/9fl oz milk 250ml/9fl oz cream 50g/2oz shredded coconut 5 egg yolks Put the sugar in a pan over a high heat. Allow to caramelise then add the milk and cream. Toast the shredded coconut in a frying pan over a low heat and add quickly to the liquid. Mix thoroughly. Pass through a fine sieve and pour onto the egg yolks, mixing immediately. Transfer to a clean pan and cook on a low heat until the mixture reaches 84°C/180°F. Chill over a bowl of ice water then churn in an ice cream machine and freeze until needed.