Ingredients

Banana pressure cooked:
5 firm unripe Banana
150g Butter
100g Maple sugar
75g Water
25ml Dark rum
Frozen Yoghurt:
550g yoghurt
200g double cream
150g sugar
100g glucose
Pecan maple tuile:
125g Icing sugar
50g ground roast pecan
75g Flour
100g Maple syrup
150g Egg white
150g Melted butter
Yoghurt cake:
140g egg
225g sugar
100 oil
250g yoghurt
2g salt
180g flour
9g baking powder
Yoghurt sugar crisp:
250g isomalt
40g yoghurt powder
Passion fruit curd:
250g Sugar
270g Whole egg
180g Passion fruit puree
1 leaf gelatine
225g Butter

Method

Pressure cooked bananas:
Boil butter, sugar, water and rum, add whole bananas and cook for 20min. release pressure and empty on a tray and cool, cut to size and store at room temperature.
Frozen yoghurt:
Boil cream, sugar and glucose, cool and add yoghurt Pour into Paco-jet beakers and freeze.
Pecan and maple tuile:
Blend all together, spread onto a stencil and bake at 160 for 8-12 min roll around mould to set.
Yoghurt cake:
Mix all ingredients together and whisk till smooth, pour into a lined baking tray and cook at 170 degrees for 30 min, and cool on a wire rack.
Yoghurt sugar crisp:
Melt the isomalt and set on a silpat mat, grind to a powder and mix with yoghurt powder. Pass through a sieve onto a stencil and bake at 150°C for 3-6 minutes.
Passion fruit curd:
Simmer sugar, eggs and passion fruit puree, then whisk in the gelatine. Take off the heat and blend in the butter bit by bit pour into a piping bag and store in the fridge.

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