Grilled bananas, vanilla ice cream, hazelnuts, salted caramel
100 ml hazelnuts
1 tbsp. butter + 1 tbsp. melted butter
2 tbsp honey
Chop the hazelnuts coarsely. Melt butter and honey in a saucepan and grill in the oven at 150 degrees for approx. 15-20 minutes, until golden. Cool down.
Slice the bananas lengthwise and brush with melted butter. Grill until they start to turn golden.
25 g butter
40 g sugar
50 ml cream
50 ml light syrup
Bring butter, sugar, cream and light syrup to the boil in a saucepan, and simmer for approx. 10 minutes. Season with salt and cool down.
Vanilla ice cream:
5 egg yolks
100 g sugar
250 ml cream
250 ml milk
Seeds from 1 vanilla pod
Whisk egg yolks and sugar together in a bowl. Put cream and milk in a saucepan with vanilla seeds and heat to just below boiling point. Pour a little into the egg mixture, whisking constantly. Then pour in the rest while continually whisking, pour the whole back into the saucepan and heat slowly, stirring constantly, until you get a thick cream. Avoid the temperature getting too high, as you risk it separating. Cool down the cream and put it in a freezer. Pour into a container before it gets too stiff.