Banana cream pie

This is the first dessert I’ve made from Le Pigeon, the complete dish should include a soy milk foam, rum marinated pineapple and pineapple sorbet. I skipped that and got on with the tart which was enough work by itself.

This was a very cool recipe which included freezing the pastry cases and baking from frozen and a caramel aerated with baking soda to make the very light macadamia nut praline.

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s