50g buttter
50g soft, white flour
50g icing sugar
50g egg white
2 ripe bananas, peeled and frozen overnight

1 Heat the butter in a saucepan until brown with a nutty aroma. Remove from the heat and allow to cool.

2 Combine the butter and the flour into a paste, then mix in the icing sugar and egg whites to form a smooth batter. Store in the refrigerator for several hours, or overnight.

3 Thaw one of the bananas, then pass through a sieve. Stir this purée into the batter.

4 Preheat the oven to 120C/250F/Gas Mark ½. Using a spatula, spread the batter in little biscuit shapes onto a nonstick baking sheet (use a round lid to cut around, if you wish). Place in the oven and bake for 30-40 minutes. They should take on a light, baked colour, but shouldn’t be dark brown at the edges.

5 Just before removing the tuiles from the oven, grate some frozen banana over them to provide some fresh banana flavour.

6 Working quickly, use the spatula to peel the tuiles off the baking sheet while they’re warm enough to be flexible. Place on a flat surface to cool and harden.

Extracted and adapted from In Search of Perfection by Heston Blumenthal (Bloomsbury £20). To order for £17.99 (inc p&p), call The Sunday Times Books First; 0870 165 8585

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