Chocolate Banana Nougat Glace

Plated Dessert

Chocolate Banana Nougat Glace

Recipe components

Baba Dough

IngredientsPreparation
  • 400g
    T65 flour
  • 140g
    sugar
  • 22g
    dry yeast
  • 20g
    sucrose
  • 8g
    salt
  • 550g
    whole egg(s)

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.

Whisky Syrup

IngredientsPreparation
  • 1000g
    water
  • 500g
    sucrose
  • 200g
    double matured blended Japanese whisky
  • 1pod(s)
    vanilla bean
  • 1g
    gelespessa (sosa)

Boil with vanilla.
Cool down add whiksy and blend in Gelespessa.
Use for soaking babas at 80C.

Kalamansi Gelee

IngredientsPreparation
  • 400g
    Boiron kalamansi puree
  • 10g
    gelatin powder (200 Bloom)
  • 60g
    water

Basic gel.

Bananas

IngredientsPreparation
  • 200g
    sucrose
  • 25g
    butter
  • 1000g
    diced banana
  • 5g
    ground nutmeg
  • 50g
    old brown rum

Carmalize sucrose
Add butter
Add Bananas , nutmeg and rum
Reserver chiller.

Hazelnut Cream

IngredientsPreparation
  • 796g
    cream
  • 118g
    sucrose
  • 2g
    iota
  • 3g
    gelespessa (sosa)
  • 120g
    hazelnut paste
  • 2g
    Maldon salt

Blend gelespessa+iota into cream with sucrose and salt.
Bring to a boil.
Emulsify with hazelnut paste

Chocolate Nougat Glace

IngredientsPreparation
  • 50g
    sucrose
  • 25g
    glucose syrup
  • 75g
    honey
  • 100g
    whipped egg whites
  • 50g
    cocoa paste
  • 350g
    whipped cream 35%
  • 50g
    old brown rum
  • 75g
    crushed roasted hazelnuts
  • 200g
    banana soft caramel

Sucrose+honey+glucose to 121C
Make Italian Meringue
Melt couvertures to 50C
Fold in cream
Fold in inclusions
Freeze

Smoked Almond Ice cream

IngredientsPreparation
  • 1111g
    whole milk
  • 43g
    0% fat powdered milk
  • 75g
    sucrose
  • 75g
    invert sugar
  • 107g
    dextrose
  • 263g
    34% M.G. cream
  • 5g
    stabilizer
  • 4g
    Maldon salt

Pasturize mix to 85C
Cool down and add cream
Homogonize and churn

Finishing

IngredientsPreparation
  • Q.S.
    Maldon salt
  • 6piece(s)
    sudachi
  • Q.S.
    crushed roasted hazelnuts
  • Q.S.
    coriander cress