30 minutes, plus cooling and chilling
You Will Need
Make the miso caramel filling. Tip the dark brown soft sugar into a medium saucepan over a high heat. Cook, without stirring, until the edges of the sugar begin to melt, then add the butter. Stir vigorously – don’t worry if the sugar hardens. Keep stirring and it will soften again.
Once the sugar and butter have melted together fully, add the vanilla and the 300ml (10fl oz) of double (heavy) cream – again, keep stirring, this time until the caramel comes together and is smooth.
Stir in the miso and whisk to combine, then leave until the mixture has been bubbling for 1 minute. Remove the pan from the heat and pour the caramel into a heatproof container. Leave to cool. To make the Banana and Miso Caramel Frappé (see page 217), spoon 1 tablespoon of the cooled caramel into an airtight container. Refrigerate for up to 3 days.
Make the caramelized banana. Melt the butter in a frying pan over a low heat. Place the banana halves, cut side down, in the pan and add the sugar. Leave the sugar to melt, then turn the banana halves gently to coat. Remove them from the pan and set aside to cool.
To assemble, line the pastry case with the slices of banana. Add a thick layer of the cooled caramel over the top. Refrigerate for 10 minutes to firm up slightly.
Pour the 600ml (1 pint) of double cream into a large mixing bowl. Add the cinnamon and caster (superfine) sugar and use a hand-held electric whisk to whip the cream mixture just until it holds soft peaks.
Just before serving, spoon the sweet cinnamon cream on top of the miso caramel and decorate with the caramelized banana halves. Serve in slices. Refrigerate any leftovers in an airtight container for up to 3 days.