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

Ingredients:

Method:

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.