Banana sorbet with dulce de leche and chocolate clay

Ingredients for 6 servings:

• 1 can condensed milk, sweetened
• 70 g chocolate, white
• 70 g cane sugar
• 250 g flavoring (banana flavoring), as cocktail juice or homemade from 2.5 kg bananas
• 1 lemon(s)
• 200 g honey
• 150 ml olive oil, mild
• 2 egg whites
• 1 tbsp rum

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 5 hours

uncomplicated in preparation and spectacular in presentation

To make the caramel, let the sweetened condensed milk steep in a sealed container in gently simmering water for two and a half hours. The water should be completely submerged. Once cooled, you’ll find a firm, creamy, light-brown caramel upon opening. The longer it cooks, the tougher and darker the caramel will become. For the chocolate base, break the white chocolate into fairly small pieces, about one and a half centimeters long. Bake in an oven preheated to 140 degrees Celsius (284 degrees Fahrenheit) on a baking sheet for about ten minutes. If the chocolate pieces are too small, they will burn easily, so keep a close eye on them to be on the safe side. As soon as the surface has turned a light brown color, remove from the oven and turn out onto another sheet of baking paper. Once cooled, crumble and mix with the cane sugar. If you want to make the banana flavoring for the sorbet yourself, first peel two and a half kilos of very ripe bananas and seal them in plastic bags with as little air as possible, ideally vacuum-sealing them. Bake in the oven at 120 degrees Celsius for two hours. Collect any juice that runs out and discard the pulp. If the bananas weren’t ripe enough, or if they’re cooked for too long, very little or no juice may run out. My preferred version is the ready-made banana flavoring for cocktails. Blend the banana flavoring with lemon juice, honey, olive oil, egg whites, and rum using a hand blender until a smooth emulsion is formed. Freeze in an ice cream maker. The mixture needs a very low freezing point to set. It’s best to then pour it into a mold and let it cool further in the freezer. To serve, draw a stripe of caramel on each plate. Sprinkle chocolate clay over the top and place one or two scoops of banana sorbet on top. Place a dollop of caramel on the ice cream scoop, garnish with a few crumbs of clay, and you’ve got a little dessert landscape.