Yield: 2 servings
Prep Time: 24 hours
Cook Time: 45 minutes
Ease of preparation: hard

Recipe courtesy Executive Pastry Chef Toury, Four Seasons Hotel New York.

Ingredients:

2 tablespoons unsalted butter
2 ripe bananas, peeled and sliced 1/2-inch thick
2 ounces banana liqueur
Chili Pepper Marshmallows, recipe follows
Vanilla Ice Cream, recipe follows
Triangle Tuiles, recipe follows
Chocolate Sauce, recipe follows

Instructions:

1. In a medium skillet, heat butter on medium heat. Add banana slices and cook until they are tender and golden brown on both sides.
   
2. Stir in the reserved cup of chili pepper marshmallows and cook, stirring, for 3 minutes.
   
3. Deglaze the skillet with banana liqueur and remove pan from heat.
   
4. To serve, spoon about 3 tablespoons of banana mixture into the bottom of a Martini glass. Garnish the top with some chili pepper marshmallows.
   
5. Using a propane blowtorch, gently brown the top of the marshmallows.
   
6. Top with a scoop of vanilla ice cream and drizzle chocolate syrup on top.
   
7. Garnish with two cookie triangles and dust with confectioners' sugar. Serve immediately.

Chili Pepper Marshmallows

Ingredients:

2 1/2 cups sugar, plus extra for dusting marshmallows
1/3 cup water
2.11 ounces glucose
8 gelatin sheets, soften in cold water
4 large egg whites
1/2 teaspoon cayenne
1/2 teaspoon chili powder
Cornstarch for dusting pan and marshmallows
Confectioners' sugar for dusting marshmallows and garnish

Instructions:

1. Dust a little cornstarch into a baking pan.
   
2. Place egg whites in a standing mixer bowl.
   
3. In a small saucepan with a candy thermometer, place sugar, water and glucose and bring to a boil.
   
4. When syrup reaches 248F, begin whipping egg whites on high speed. Continue boiling syrup until it reaches 266F.
   
5. Keep mixer on and remove syrup from heat and pour into egg whites in a thin, steady stream between whip and the side of the bowl.
   
6. Lower mixer speed to medium and stir in softened gelatin sheets. Add cayenne and chili powder. Immediately pour into prepared pan.
   
7. Cover with plastic wrap and leave to dry out for 24 hours.
   
8. Remove from pan and cut with a knife into 1-inch x 1-inch squares and then roll them into a mixture of equal parts of confectioners' sugar, sugar and cornstarch. Save 1 cup for recipe.

Vanilla Ice Cream

Ingredients:

1 quart milk
3/4 cup heavy cream
1 1/2 cups sugar
1.16 ounces glucose solids
1.16 ounces dextrose powder
2 vanilla beans, split and scraped of seeds
16 large egg yolks
1.4 ounces powdered milk

Instructions:

1. In a medium saucepan, bring milk and heavy cream to a boil.
   
2. Combine 3/4 cup of the sugar with stabilizer, glucose, dextrose and vanilla bean.
   
3. Add mixture to milk, bring to a boil, then stir in dry milk.
   
4. In a standing mixer, whip egg yolks and remaining sugar until light and fluffy.
   
5. Remove vanilla bean from milk mixture. Pour a little of the hot milk mixture into the yolks mixture while mixing on low to temper yolks. Then gradually mix in the remaining milk.
   
6. Return mixture to saucepan with a candy thermometer and cook over medium heat, stirring constantly until it has reached 185F, about 2-4 minutes. Do not allow the custard to boil.
   
7. Strain through a fine sieve into a large bowl.
   
8. Cover loosely and quickly chill by placing the container in an ice-water bath, stirring from time to time. Immediately put mixture into an ice-cream maker and store in the freezer for 24 hours.

Triangle Tuiles

Ingredients:

2 sticks unsalted butter
2 cups confectioners' sugar, sifted
8 large egg whites
8 ounces cake flour

Instructions:

1. Preheat oven to 350F.
   
2. Cut a triangle stencil by cutting out a triangle shape in the middle of a sturdy plastic plate.
   
3. In a standing mixer with a paddle attachment, cream butter until smooth, scraping the bowl. Add confectioners' sugar and mix well.
   
4. Add egg whites and cake flour and mix until just smooth, not over mixing.
   
5. On a silpat or parchment-lined baking sheet, spread batter thinly into a triangle stencil.
   
6. Remove stencil, repeat with remaining batter and bake until golden, about 10 minutes. Set aside and away from humidity.

Chocolate Sauce

Ingredients:

1/3 cup heavy cream
1/3 cup water
3 ounces sugar
1.4 ounces corn syrup
0.35-ounces cacao powder
3 ounces dark chocolate, finely chopped
1 1/2 teaspoon vanilla extract

Instructions:

1. In a small saucepan, combine water with sugar, corn syrup and cacao powder, bring to a boil.
   
2. Add chocolate and vanilla extract and whisk until smooth. Set aside.

These recipes were provided by professional chefs and have been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested these recipes in the proportions indicated and therefore cannot make any representation as to the results.