Chocolate Banana Nougat Glace
Used Cacao Barry products
Plated Dessert
Chocolate Banana Nougat Glace
Used Cacao Barry products
Recipe components
Baba Dough
Ingredients | Preparation |
| Flour+butter+sucrose+salt and yeast in mixer.
Start with small amount of eggs to obtain a thick dough.
Work until elsastic.
Add rest of eggs in intervals.
Proof room temp until 2x it’s size.
Fill molds half full.
Proof around 28C.
Bake at 170C.
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Whisky Syrup
Ingredients | Preparation |
200g
double matured blended Japanese whisky
| Boil with vanilla.
Cool down add whiksy and blend in Gelespessa.
Use for soaking babas at 80C.
|
Kalamansi Gelee
Ingredients | Preparation |
10g
gelatin powder (200 Bloom)
| Basic gel.
|
Bananas
Ingredients | Preparation |
| Carmalize sucrose
Add butter
Add Bananas , nutmeg and rum
Reserver chiller.
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Hazelnut Cream
Ingredients | Preparation |
| Blend gelespessa+iota into cream with sucrose and salt.
Bring to a boil.
Emulsify with hazelnut paste
|
Chocolate Nougat Glace
Ingredients | Preparation |
75g
crushed roasted hazelnuts
| Sucrose+honey+glucose to 121C
Make Italian Meringue
Melt couvertures to 50C
Fold in cream
Fold in inclusions
Freeze
|
Smoked Almond Ice cream
Ingredients | Preparation |
| Pasturize mix to 85C
Cool down and add cream
Homogonize and churn
|
Finishing
Ingredients | Preparation |
Q.S.
crushed roasted hazelnuts
| |