Sean Brock, McCrady's / June 2009
For 8 servings (requires advance preparation)
• 1 cup heavy cream
• 3 cups water
• 2 tablespoons agave nectar
• 2 oz. dark rum
• 1/2 Tbsps. iota carrageenan
• 1/2 tsp. kappa carrageenan
• 5 ripe bananas, roasted in skins, skinned, and mashed
Place all ingredients except carrageenans and bananas in a blender; blend until smooth; with the motor running, add carrageenan; blend 3 minutes.
Place mixture in nonreactive saucepan; cook until candy thermometer reads 190°F for 3 minutes; remove from heat; stir in bananas; place in 3" ring molds; reserve in refrigerator.
Vanilla wafer ice cream:
• 3 cups whole milk
• 3 cups heavy cream
• 1/4 lb. vanilla wafers
• 15 lg. egg yolks
• 1 1/2 cups granulated sugar
Place milk, cream, and vanilla wafers in a bowl; cover with plastic wrap; refrigerate overnight.
Whisk egg yolks and sugar in a bowl; reserve.
Remove vanilla wafer mixture from refrigerator; place in large saucepan; bring to a boil; whisk a little vanilla wafer mixture into egg mixture to temper; whisk egg mixture into remaining vanilla wafer mixture in saucepan; cook, stirring, until custard coats the back of a spoon; remove from heat; strain through fine chinois into a bowl in ice water bath; cool; cover bowl with plastic wrap; remove from ice water bath; refrigerate at least 1 hour.
Place custard in ice cream maker; process according to manufacturer's instructions; place in airtight container; reserve in freezer.
• 1 cup granulated sugar
• 1/2 cup egg whites
• vanilla wafers, ground (for serving)
Place sugar and egg whites in the bowl of electric mixer fitted with whisk attachment; whisk into stiff peaks; smear some across each serving plate; brown top with a blow torch; reserve.
To serve, unmold banana pudding; place on serving plates next to meringue; place quenelle of ice cream next to each pudding.
What to drink: Sauternes