Chef Condra Easley: Oven Roasted Banana Baked Alaska
Chef Condra Easley, is an amazing pastry chef. Chef Easley received her formal training at several prestigious pastry shops in Paris, France including: Fauchon and La Maison de Chocolat. She moved to Santa Rosa California in 1995 opening “Reanaissance Pastry” which became “patisserie angelica” in 2000. The Banana Baked Alaska is simply amazing, and everyone should try to replicate it.
1 Slice of Vanilla Häagen-Dazs Mudslide Pie
1 slice Vanilla Häagen-Dazs Mudslide Pie
3 Bananas (ripe)
2 tbls. Butte (melted and unsalted)
1/4 – 1/3 cup Vanilla Sugar or Regular Sugar
Preheat oven to 350 degrees. Slice bananas in half, and place cut side up on a non stick baking surface or silicone baking mat. Brush each banana with melted butter and sprinkle generously with vanilla sugar. Roast in the oven until caramelized approximately 15 – 20 minutes. Bananas should maintain their shape but be cooked. Allow to cool.
Italian Meringue Ingredients:
12 oz. Sugar
3 1/2 oz. Water
7 oz. (7 large) Egg Whites
2 oz. Sugar
Combine sugar and water in a saucepan and carefully mix together. Cover with a tight fitting lid and bring to a boil. By covering the sugar mixture, the condensation created will wash down any sugar crystals on the side of the pan, eliminating the need of washing down the sides with a brush dipped in cold water. At 235 degrees, start your egg whites on high in the mixing bowl with a whisk attachment. With a digital or sugar thermometer, bring the syrup up to 240 degrees. Add 2 oz. super fine sugar to the whipped whites. Turn the mixer down and slowly pour the hot sugar syrup down the side of the bowl, avoiding the whisk. Whip until cool. Use immediately.
Cover the top of the ice cream cake wedge with the cooled oven-roasted bananas. Pipe on the Italian meringue with a decorative tip. (I used a leaf tip, slit facing up.) Make sure that the entire surface is covered. Brown the Italian meringue with a propane torch, moving the torch around so as not to burn the meringue. Brown evenly. Using an offset spatula, place the finished dessert on a parchment lined sheet and return to the freezer until ready to serve.
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