Going Bananas

Directions

White Chocolate Whipped Cream

Bring cream and glucose to a boil. Add chocolate and hydrated gelatin. Emulsify. Add remaining cream. Chill and whip when needed.

Poached Bananas

Bring all ingredients to a boil. Strain. Reserve. Place 15g compound butter per banana into cacuum bag and seal at 20%. Immersion circulate 30 minutes at 140 ̊F/60 ̊C. Shock in ice water.

Banana Cake

Process banana, add yolks, add oil and butter. Sift dry ingredients and incorporate. Beat whites with salt. Gradually add sugar to form a soft peak. Fold whites into batter followed by freeze dried bananas. Deposit into 1/8 pan. Top with nibs. Bake at 340° F / 170° C about 25 minutes.

Banana Custard

Create a dry caramel and carefully deglaze with warm cream. Add passion fruit puree and milk, emulsify. Add bananas, salt and carrageenan. Cook for 2 minutes while stirring. Pour into a Vitamix container and process into oblivion. Refrigerate.

Chocolate Sweet Cookie

Place flour, cocoa powder and sugar in a stand mixer with a paddle; stir until all ingredients are dispersed. Add cubed cold butter and proceed to cut in butter until fine particles remain. Stream in egg yolks, continue mixing until dough is about to form, then add cream. After chilling for one-hour roll dough to 4 mm. Bake draft open 320° F / 160° C about 14 minutes or until done.

Spice Tuile

Cream soft butter, 10x salt and honey. Add egg whites and mix until smooth. Add flours. Spread onto silpat in desired shape. Bake at 325°F / 162° C about 8-10 minutes.

Brown Butter Crumbs

Brown butter and reduce heat. Add milk crystals while constantly stirring. When desired color is reached immediately strain and scatter onto a paper towel. Sprinkle with a bit of sea salt to taste.

Nage D’Lait

Stir all together. Reserve.

Passion Fruit Sauce

Disperse xanthan gum in sugar. Pour passion fruit puree into a 1qt.bain marie container. Shear in xanthan gum and sugar with an immersion blender.