French Laundry: “Banana Split” – Poached Banana Ice Cream, White Chocolate-Banana Crepes and Chocolate Sauce

A classic flavor presented in a very untraditional and delicious way, classic Thomas Keller. Here we have sweet crepes, filled with a mixture of white chocolate and poached pureed bananas. I poached the bananas in a mixture of cream and milk until soft. The poaching liquid is then used to make a custard base for a vanilla bean ice cream that has a good banana flavor.

For the crepes, I filled them and formed them into cylinders with plastic wrap and then froze them till service time. They are then sliced and allowed to warm up a bit. I could be wrong but the goal here is to get a texture not unlike that of a ripe banana. By mixing the melted white chocolate with the banana puree and allow it to freeze and thaw, we get exactly that. A texture and taste that is familiar but at the same time not quiet so.

Garnishes, again, are very traditional. We have -or supposed to have- Maraschino cherries, sweetened whipped cream and chocolate sauce. Real Maraschino cherries are very different than that bright red crappy things you get in your frozen daiquiri. They are cherries soaked/candied in a Maraschino liquor such as the fantastic Luxardo. If we are going to be real traditional, the cherries are also supposed to be Marasca cherries. You can buy these delicious Maraschino cherries in gourmet shops or online, but they are not easy to find in your typical grocery store. Bottom line is: I had none, had no time to shop for them, so I made something to sub for them. What I did is bring sugar, brandy and port to a boil and turned off the heat. Then used that mixture to plump-up a bunch of dried Bing cherries. The result is not the same as the real deal, but still delicious and 100 times better than the fake orbs that garnish Shirley Temples everywhere.

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