Jordi Roca’s Banana Flambé with Syrup-Infused Ladyfingers is a decadent dessert that blends theatrical flair with rich flavors. The dish features ripe bananas flambéed in rum or another spirit, creating a caramelized, smoky sweetness. These are served atop delicate ladyfingers soaked in a spiced sugar syrup, adding moisture and aromatic depth. Finished with a touch of citrus zest or ice cream, the dessert balances warmth, sweetness, and texture in classic Roca style — playful, elegant, and indulgent. 

Ingredients

• 4 ripe bananas
• Vanilla ice cream

Rum-Caramel:

• ¾C sugar
• ¾C dark rum
• ½ lemon, zest only
• ½ orange, zest only

Syrup-Infused Ladyfingers:

• ⅓C water
• ¼C sugarr
• 2 ½ t dark rum
• 2 ⅓ C ladyfingers
• 1 vanilla pod

Instructions

For the Bananas:

• Set circulator to 149°F (65°C). Peel bananas and place in separate sous vide bags.
• Add ¼ cup of the rum caramel. Seal, then cook in water bath for 20 minutes.

For the Rum Caramel:

• In a frying pan over low heat, heat the sugar until it starts to caramelize. Add the rum and let the alcohol evaporate (skip this step if you’d like to make this dish non-alcoholic).
• Remove from heat and add citrus zest. Cool, then strain

For the Syrup-Infused Ladyfingers:

• Prepare a syrup by mixing the water with sugar and a vanilla pod. Bring to a boil, then add the rum and remove from heat. Cool at room temperature.
• Scrape the seeds from the vanilla pod and add seeds to the syrup. Soak the ladyfingers with rum syrup.

To Serve:

• Place a syrup-soaked ladyfinger in the center of the plate. Cut the banana into two chunks and place beside and on top of the ladyfinger. Pour the lukewarm caramel on top.
• Finish with a scoop of vanilla ice cream, then add half a vanilla pod to garnish.

Recipe from Sousvidemagazine