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Banana Sundae with Chili Pepper Marshmallows Recipe

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Banana Sundae with Chili Pepper Marshmallows
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Ingredients
31
Count
Nutrition
5132
Calories
Total time
170
Minutes
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Ingredients:

Directions:

  1. To make chili pepper marshmallows. Dust a little cornstarch into a baking pan. Place the egg whites in a standing mixer bowl. In a small saucepan with a candy thermometer, put in the sugar, water, and glucose, bring to a boil. When the syrup reaches 248 degrees F, begin whipping the egg whites on high speed. Continue boiling the syrup until it reaches 266 degrees F. Keep the mixer on and remove the syrup from the heat and pour into the egg whites in a thin, steady stream between the whip and the side of the bowl. Lower the mixer speed to medium and stir in the softened gelatin sheets. Add the cayenne and chili powder. Immediately pour the prepared pan. Cover with plastic wrap and leave to dry out for 24 hours. Remove from the pan and cut with a knife into 1 by 1-inch squares, then roll them into a mixture of equal parts of confectioners sugar, sugar, and cornstarch. Save 1 cup for later.
  2. To make the vanilla ice cream. In a medium saucepan, bring the milk and heavy cream to a boil. Combine 3/4 cup of the sugar with the stabilizer, glucose, dextrose, and vanilla bean. Add to the mixture to the milk, bring to a boil, then stir in the dry milk. In a standing mixer, whip the egg yolks and the remaining sugar, until light and fluffy. Remove the vanilla bean from the milk mixture. Pour a little of the hot milk mixture into the yolks mixture while mixing on low to temper the yolks. Then gradually mix in the remaining milk. Return the mixture to the saucepan with a candy thermometer and cook over medium heat, stirring constantly until it has reached 185 degrees F, about 2 to 4 minutes. Do not allow the custard to boil. Strain through a fine sieve into a large bowl. Cover loosely and quickly chill by placing the container in an ice-water bath, stirring from time to time. Immediately put the mixture into an ice-cream maker. Store in the freezer for 24 hours.
  3. To make the triangle tuiles. Preheat the oven to 350 degrees F. Cut a triangle stencil, by cutting out a triangle shape in the middle of a sturdy plastic plate. In a standing mixer with a paddle attachment, cream butter until smooth, scraping the bowl. Add confectioners' sugar and mix well. Add egg whites and cake flour and mix until just smooth, not over mixing. On a silpat or parchment lined baking sheet, spread batter thinly into a triangle stencil. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. Set aside and away from humidity.
  4. To make the chocolate sauce. In a small saucepan, combine water with sugar, corn syrup, and cacao powder, bring to a boil. Add chocolate and vanilla extract and whisk until smooth. Set aside.
  5. In a medium skillet, heat the butter on medium heat. Add banana slices and cook until they are tender and golden brown on both sides. Stir in the reserved 1 cup of chili pepper marshmallows and cook, stirring, for a 3 minutes. Deglaze the skillet with the banana liqueur and remove the pan from the heat.
  6. To serve, spoon about 3 tablespoons of banana mixture into a bottom of a Martini glass. Garnish the top with some chili pepper marshmallows. Using a propane blowtorch, gently brown the top of the marshmallows. Top with a scoop of vanilla ice cream and drizzle chocolate syrup on top. Garnish with 2 cookie triangles and dust with confectioners' sugar. Serve immediately.
  7. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5131.86 Kcal (21486 kJ)
Calories from fat 1633.46 Kcal
% Daily Value*
Total Fat 181.5g 279%
Cholesterol 1863.46mg 621%
Sodium 1395.34mg 58%
Potassium 2552.68mg 54%
Total Carbs 694.08g 231%
Sugars 570.3g 2281%
Dietary Fiber 9.14g 37%
Protein 199.89g 400%
Vitamin C 11.6mg 19%
Vitamin A 1.3mg 43%
Iron 20.6mg 115%
Calcium 1029.4mg 103%
Amount Per 100 g
Calories 226.32 Kcal (948 kJ)
Calories from fat 72.04 Kcal
% Daily Value*
Total Fat 8g 279%
Cholesterol 82.18mg 621%
Sodium 61.54mg 58%
Potassium 112.58mg 54%
Total Carbs 30.61g 231%
Sugars 25.15g 2281%
Dietary Fiber 0.4g 37%
Protein 8.82g 400%
Vitamin C 0.5mg 19%
Vitamin A 0.1mg 43%
Iron 0.9mg 115%
Calcium 45.4mg 103%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 117
    Points
  • 140
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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