Tuesday, August 11, 2009
Almond Encrusted Banana Corn Flake Cakes with Homemade Caramel and Vanilla Ice Cream
I do not put many desserts on this website. I try, like the rest of the country not to eat many sweets. I had to come up with a dessert that worked quickly and was cooked on a grill. I cheated on the grill part (skillet on the grill) but this is one of the most delicious desserts I’ve ever tasted. The majority of the people at the cook-off thought so too. I am sorry there is no picture. The cakes are pan-seared and hot so the ice-cream melted before I could take a good picture. These are pretty simple to make. I used store-bought Haagen-Daazs Vanilla; sometimes time and travel requirements just don’t allow you to make homemade ice cream. The Corn Flakes act as a thickening/binding agent to the bananas. The Corn Flakes were an improvisation, I originally wanted to use Almond Flour but its hard to find it at the average grocery. I feel like Corn Flakes is enjoying a Renaissance because of David Chang’s pastry chef, Christina Tosi. The trickle down effect is amazing; I see cornflakes at least once in every food magazine lately. SO here is one more to add to the tasty expanding pool. These banana cakes are a summer time treat not to be missed.
2 Cups of Corn Flakes
1 ½ Cup Slivered Almonds
1 cup of Sugar
½ cup of Cream
3 Tbls of Unsalted Butter
Vanilla Ice Cream
1. Add the bananas and corn flakes into a food processor. Puree. Roll into palm size balls. Place in the freezer for 10-15 minutes.
2. Toast the slivered almonds, in a skillet, until golden brown. Set Aside.
3. Make the caramel. Pour the sugar into a skillet that is being heated on high. When the sugar starts to brown around the edges of the skillet, stir the sugar with a wooden spoon. Let the sugar brown a bit more evenly then slowly add in two tablespoons of cream and 1 tbls of butter. Stir vigorously. When the butter and cream are incorporated add the remaining amounts and stir. Keep warm.
4. Add vegetable oil to a large skillet and place over med-high heat.
5. In a mixing bowl add olive oil, banana balls and toasted almonds. Coat the banana cakes with the almonds. Place in the skillet, flatten into patties and brown on each side for about 4-5 minutes.
6. Plate: Drizzle the caramel on the plate in whatever fancy design comes to you. Plate the cake and add a dollop of ice cream to the top.