Makes 8
Purchase the best coconut sorbetto or sorbet at your favorite grocery store.
For the Banana Brûlée:
2 bananas sliced lengthwise with peel on.
1/2 c sugar in the raw
For the rum caramel:
1 c sugar
3/4 c water
1/2 c dark rum
1 c heavy cream
For the beignet
1 1/2 c warm water
2/3 c sugar
2 1/4 tsp dry active dry yeast
2 eggs, room temp
1 c evaporated milk
2 1/2 tsp vanilla
7 c bread flour
1 1/2 tsp. salt
5 tbsp unsalted butter
4 c peanut oil
2 c powdered sugar
For the Banana Brûlée:
Pour sugar on a dinner plate and rub open side of the banana in the sugar. Shake excess sugar off and place bananas sugar side up on a sheet tray.
Hold a blow torch 3 inches away from the banana to melt and caramelize the sugar evenly without burning. Allow to cool before handling.
Cut each slice in half and remove from peel to serve.
For the Rum Caramel:
In a small sauce pan, cook sugar and water on medium high heat. When sugar mixture starts to turn an amber/brown color, remove from heat and slowly add rum. Be very careful, because bubbling will occur.
Return back to the stove on low heat and slowly add heavy cream. Whisk well until smooth, and cook for another minute. Remove from heat and add a pinch of salt.
For the Beignet:
Preheat oven to 325º F.
In a medium bowl, add the warm water, sugar and yeast, and whisk well to combine. Sit aside for about 10 minutes, until the mixture has become foamy.
With a mixer beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture. Beat until smooth.
Add in the butter and beat until incorporated. Finally, beat in the remaining 3 1/2 cups of flour and salt. Beat until dough is smooth, about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to a day.
Preheat oil in a large dutch oven pot to 360ºF
Pull the dough out of the refrigerator. On a lightly floured surface, roll the dough into a 1/4-inch thick rectangle. Cut the dough into 2 1/2 inch squares.
In batches, fry the dough until they puff up and are golden brown in color, about 45 seconds on each side. Using a slotted spoon, transfer the beignets to your sheet tray and repeat with remaining dough.
Dust with powdered sugar and enjoy!
To Assemble:
In a shallow bowl, spoon caramel sauce around the outer rim.
Place a scoop of sorbetto on one side, and a beignet (dusted well with powdered sugar) on the other.
Place one piece of banana brûlée atop the sorbetto, and top with an extra drizzle of caramel.