White Chocolate Banana Brioche Pudding with Rosewater and Ginger Espuma and Banana Tuile

Number of Portions


- 420 grams crustless brioche
- 1 1/4 lt milk
- 80 grams pistachio paste
- 750 grams white chocolate
- 125 grams unsalted butter
- 5 bananas (peeled and diced)
- 7 free range eggs
- 3 free range eggs
- 165 grams chopped roasted pistachios


Sieve together the flour, salt and sugar.

Whisk the eggs and the yolks together and whisk into the warm milk and pass through a fine sieve.

Place the butter and the sugar into a saucepan and heat over a medium heat until the sugar starts to caramelise and turn golden brown. Add the diced banana and cook for a further 5 minutes.

In a large mixing bowl combine the diced brioche, remaining white chocolate, chopped pistachios and the caramelised banana and spread out in a lined baking tray.

Pour over the cream mix and allow to stand for 5 minutes to allow the brioche to absorb the cream.

Bake in the oven preheated to 165?C for 20-25 minutes or until golden brown and cooked through.