Tropical S'mores

Thai Banana Ice Cream

1. Heat oven to 350°F. 
2. Using a pairing knife, poke holes in banana skins. Place in a 2-inch hotel pan and roast 15 minutes, or until skins are black and fruit is tender. Remove skins. 
3. Transfer to a blender and purée until smooth. Set aside. 
4. Place eggs in a small mixing bowl and set aside. 
5. In a pot over medium-high heat, combine cream, milk, sugar, and salt. Cook until mixture is scalding. 
6. Temper egg yolks with mixture, then pour into the pot. Cook until mixture reaches 180°F. 
7. Stir in chocolate and banana purée. Strain into a mixing bowl. Using an immersion blender, blend mixture until smooth. Set over an ice bath and let cool. 
8. Cover and refrigerate overnight. The next day, process base in an ice cream machine according to manufacturer’s instructions. Transfer to a nonreactive container and freeze.

Chocolate-Tamarind Custard

1. Place egg yolks in a small mixing bowl and set aside. 
2. In a saucepan over medium-high heat, combine milk, cream, sugar, tamarind paste, and salt. Using a wooden spoon, break up tamarind paste and cook until mixture is scalding. 
3. Temper egg yolks with mixture, then pour into pan. Cook until mixture reaches 180°F. Stir in bloomed gelatin. Strain mixture through a chinois. Discard solids. 
4. In a large mixing bowl, combine chocolates and milk mixture. Using an immersion blender, blend mixture until smooth. Transfer to a plastic wrap-lined half sheet tray. Refrigerate overnight.

Meringue

1. Heat oven to 200°F. 
2. In the bowl of a stand mixer fitted with a whisk attachment, add sugar and egg whites. Mix 5 minutes on medium speed. Increase speed and continue to mix until medium stiff peaks form. 
3. Transfer mixture evenly to three silpat-lined sheet trays. Bake 1 hour, or until fully dehydrated. Transfer to an airtight container with silica packs and reserve.

Chocolate-Caramel Crunch

1. In a saucepan over medium heat, combine sugar and enough water to create a wet sand-like consistency. Cook until sugar begins to caramelize. Whisk in cocoa powder. Remove from heat and transfer mixture to a silpat. Let cool until completely hardened. 
2. Transfer to a food processor and pulse into bite-sized pieces. Transfer to an airtight container and reserve.

Chocolate Sticks

1. Sift cocoa powder over a parchment-lined half sheet tray. Set aside. 
2. In a metal bowl over a double boiler, melt chocolate. Transfer to a piping bag.
3. Pipe chocolate into thin lines into the prepared cocoa powder-lined pan. Let cool completely. Once cooled, transfer sticks to airtight containers and reserve.

Honey Cake

1. Heat oven to 325°F. 
2. In a mixing bowl, whisk to combine honey, oil, coffee, eggs, and sugar. Set aside. 
3. In a large mixing bowl, sift together flours, baking soda, salt, baking powder, ginger, and cinnamon. Create a well in the mixture then, using gloved hands, slowly incorporate wet ingredients until no lumps remain. 
4. Transfer batter to a parchment-lined half sheet tray. 
5. Bake 15 minutes, or until toothpick inserted in the center comes out clean. Let cool.

To Assemble and Serve

1. Place Meringue on a work surface. Using a blowtorch, toast Meringue until crispy. 
2. Scrunch pieces to make abstract shapes and set aside. 
3. Cut Honey Cake into desired shapes. 
4. Place 1 piece Honey Cake in the center of a serving plate. 
5. Top with toasted Meringue and 2 Chocolate Sticks. 
6. On the right side of the plate, place 1 spoonful Chocolate-Caramel Crunch. 
7. Top with 1 quenelle Thai Banana Ice Cream. 
8. Garnish with oxalis and powdered sugar.