Equipment
* optional
Ingredients
Cryo-Banana Base
- 2 banana, overripe, spotted
- 85 g vanilla bean ice cream, tempered slightly
- 2½ g ceylon cinnamon, ground
- 280 ml whole milk, chilled
Maple Chantilly & Garnish
- 85 ml heavy cream, cold, minimum 36% fat
- 6 ml vanilla bean paste
- 16 g grade a maple syrup
- 5 g dark chocolate, chilled for grating
Nutrition (per serving)
Method
Peel and slice the bananas into 1cm (0.4 inch) rounds. Arrange them in a single layer in an airtight container and freeze for 60 minutes until firm but not rock-hard.
In a chilled bowl, combine the heavy cream, vanilla bean paste, and maple syrup. Whisk on medium-high speed until stiff, stable peaks form. Transfer to a piping bag fitted with a star nozzle and refrigerate.
Place the partially frozen banana slices, vanilla ice cream, ground cinnamon, and milk into the blender carafe. Process on high speed for 45-60 seconds until the mixture is completely homogenous and aerated.
Divide the chilled shake between two tall glasses. Pipe a generous, architectural swirl of the Maple Chantilly on top. Using a microplane, grate the dark chocolate over the cream and finish with a micro-dusting of cinnamon.
Chef's Notes
- Temperature control is the secret to a world-class shake. Chill your glasses in the freezer for 10 minutes before serving to maintain the 'frappé' texture.
- Ceylon cinnamon is preferred over Cassia for its delicate, citrusy notes that don't overpower the banana.
Storage
Refrigerator: 2 hours — The whipped cream will hold, but the milkshake base will lose its frozen viscosity.
