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:
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!
Thanks Deana, duck fat puff pastry sounds fantastic!!!
any chance you'd be willing to elaborate on the preparation of the banana and syrup? this is a very exciting component...
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