Project C Project C
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Banana split with rum and chocolate 

For 4 servings | Preparation: 8 hours - Cooking time: 30 minutes


Additional kitchen equipment


2 bananas
25g clarified butter
1/2 dl brown rum
40g demerara sugar

For the Breton shortcrust pastry
50g egg yolk 
200g icing sugar
125g cold butter
155g flour
3g fleur de sel
8g fresh yeast

For the vanilla ice cream: please refer to recipe 18
7.5dl semi-skimmed milk
2.5dl cream
10 egg whites
250g caster sugar 
1.5 vanilla pod

For the chocolate whipped cream
100g dark chocolate
4.5dl cream
80g caster sugar 
1 vanilla pod

For the chocolate sauce
100g milk chocolate
80g dark chocolate
1dl semi-skimmed milk
1dl cream

Additional kitchen equipment

ice cream maker
food processor with whisk and K-beater
pastry cutter
baking parchmentwire rack


It is best to start with the ice cream preparation the day before, allowing the mixture to infuse overnight in the fridge, before it is poured into the ice cream maker.


For the Breton shortcrust pastry you add the egg yolks, together with the icing sugar, to the food processor mixing bowl and start whisking. Cut the cold butter into small cubes and add these to the bowl one at a time. 


Remove the whisk and attach the K-beater and leave the machine to turn at a low speed. Add flour and salt. Finish by crumbling in the yeast. Divide the dough into smaller batches and leave to set in the fridge. 


Thinly roll out the dough (0.5 centimeter). Cut out the desired shape with a pastry cutter. Leave the cutter on the dough and bake it, as is, in the oven at 155C for about 12 minutes. Repeat this until you have made the required number of pastry shapes or until you have run out of dough. Leave the baked pastry to cool on a wire rack and then remove the pastry cutter. 


Now for the whipping cream. Divide the vanilla pod in two length-ways and scrape out the vanilla seeds. Add the cream to a sauce-pan, together with both the emptied vanilla pod and the seeds and bring to the boil. Put the chocolate into a bowl and pour the hot sugar-vanilla-cream-mixture on top. Leave the chocolate cream to cool and leave it to rest in the fridge for at least 8 hours. Just before serving, whisk it until you get the consistency of yoghurt. 


Add milk and cream to a saucepan and bring to the boil. Remove the pan from the heat and spoon in the chocolate. 


Peel and slice the bananas. Melt the clarified butter in a non-stick pan and fry the sliced banana. Sprinkle the demerara sugar on top of the banana and leave to caramelise slightly. Pour over the rum and flambé. Transfer into a dish and leave to cool in the fridge. 


Divide the Breton shortcakes between the plates and spoon over the banana mixture. Finish with some of the chocolate whipped cream, the freshly churned vanilla ice cream and thehot chocolate sauce. 

DId you know

Did you know - The weight of a medium egg is 50g 
The weight of a of an egg yolk is 20g
The weight of a of an egg white is 30g