Soft Banana Cake with Yogurt Sorbet and Chicory Glaze
Yield: 12 Portions Ingredients Amounts
Soft Banana cake
Butter 55 g
Sugar 75 g
Demerara sugar, ground fine 40 g
Egg yolks 3 ea
Flour 50 g
Nutmeg pinch
Salt 2 g ( ¼ tsp)
Banana puree 140 g
Lemon juice 25 g
Milk 200 g
Sour cream 40 g
Egg whites 3 ea
Sugar 30 g
Cream of tartar pinch Method
Cream butter and sugar. Add egg yolks, alternating with the dry ingredients. Add the banana puree, lemon juice, then the milk.
Make a soft peak meringue from egg whites, remaining sugar and cream of tartar. Fold into the banana mixture.
Pour mixture into buttered and sugared ramekins. Bake in a water bath at 300°F for 30 minutes, no lid.
Yogurt Sorbet
Greek Yogurt 400 g
Sugar 150 g
Water 150 g
Banana puree 40 g
Lemon juice 10 g 4. Combine ingredients with an immersion blender. Process mixture in the ice cream machine.
Pecan Dentelle:
Butter, melted and cooled 30 g
Corn syrup 10 g
Sugar 40 g
Pecans, chopped 40 g 5. Combine all ingredients and refrigerate. Pipe out ½“diameter drops into shallow tart tins. Bake at 350°F until golden, about 10 minutes.
Chicory Brown Sugar Sauce
Cream 120 g
Chicory coffee 20 g
Brown sugar 40 g
Salt 1/8 tsp
Butter 30 g
Vanilla extract ½ tsp.
6. Infuse cream with chicory, then strain. Measure out 60 g of infused liquid. Bring to a simmer with brown sugar and salt, then whisk in cold butter. Add vanilla.
Tulip Cookie
Butter, softened 45 g
Powdered sugar 53 g
Trimoline 32 g
Egg whites 24 g
Flour 52 g 7. Lightly cream butter and powdered sugar. Add the trimoline. Stir in the egg whites, then the flour to make a smooth paste. Chill briefly before using. Bake at 350˚F. Immediately shape while cookies are hot.
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