17 September 2010

Burch & Purchese Dishes 26 - Banana, Rum, Molasses & Puff Pastry










This is our latest creation which we are still refining and improving all of the time. Banana has been soaking in a vanilla ascorbic syrup (thanks to Adam Melonas for the syrup recipe) for 1 week and then drained and lightly glazed with a rum jelly. It sits on top of a base of caramelised puff pastry in the top photo but for the dish it is along side. The dish comprises of a banana cream and a molasses mousse in between two thin sheets of caramelised puff. A burnt butter micro sponge garnishes and adds contrasting texture and chocolate eyelashes and coffee crumble complete the dish. 

3 comments:

deana@lostpastremembered said...

Great combination, guys. I just made puff pastry with duck fat (and butter) for tomorrow's post... what a gas... it worked! I would love to play with this combination with my leftover pastry!

Burch & Purchese said...

Thanks Deana, duck fat puff pastry sounds fantastic!!!

adam said...

any chance you'd be willing to elaborate on the preparation of the banana and syrup? this is a very exciting component...