Description
A sweet treat with a warming, tropical feel.
Ingredients
Scale
For the blueberry mixture:
- 850 grams blueberries
- 6 tbsp sugar
- ½ cup + 2 tbsp orange juice
For the batter:
- 1 ½ sticks unsalted butter
- 1 ½ cup milk
- 2 ¼ tsp baking powder
- 1 ½ cup flour
- 1 ½ cup sugar
- Pinch of salt
For the banana ice cream (makes 1 qrt):
- 3 bananas
- 1 ½ cups heavy cream
- 2 cups milk
- 1 cup sugar
- 5 large egg yolks
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
For the cobbler:
- Mix together the blueberry mixture in a bowl then strain
- In a large bowl, add sugar, baking powder, flour, and salt.
- Wisk melted butter and milk into the dry ingredients.
- Divide blueberries evenly between soufflé dishes.
- Pour mixture over blueberries.
- Cook 350 degrees for about 25 minutes, watch carefully because times vary based on variations in the fruit.
For the banana ice cream:
- Bring cream, milk, and sugar to a boil, remove from heat.
- Pour mixture over peeled, very ripe bananas, and let soak in refrigerator for 24 hours.
- Strain bananas out of cream and discard. Place cream in pot on stove and reheat until it simmers.
- Temper cream into egg yolks.
- Chill in refrigerator then add salt and vanilla.
- Cure in the refrigerator for roughly 4 hours.
- Pour the chilled custard into ice cream maker and freeze according to the manufacturer’s instructions.