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Banana cake 
Cut the butter into cubes and melt in a bain marie. Boil the milk with half the liquid vanilla. Mash the bananas with a fork and add in the milk. Make a thick cream on a flame for 2 minutes. Add to the butter in the bain marie for 3 minutes. Then add in the sugar and eggs one by one, followed by the flour, salt and baking powder. Stir well to...

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Banana cake 
Cut the butter into cubes and melt in a bain marie. Boil the milk with half the liquid vanilla. Mash the bananas with a fork and add in the milk. Make a thick cream on a flame for 2 minutes. Add to the butter in the bain marie for 3 minutes. Then add in the sugar and eggs one by one, followed by the flour, salt and baking powder. Stir well to avoid lumps forming. Lastly, add in the remaining liquid vanilla. Pour into individual moulds and bake at 180º for 14 minutes.
 
Lemon verbena cream
Infuse the lemon verbena into the milk; blanch the egg with the sugar. Add the ingredients together and make a custard. 
 
Orange biscuits
Whisk the butter; once creamy, add in the sugar and flour a little at a time to prevent lumps forming. Then, add in the orange juice and, lastly, the orange peel. Stir well and leave to stand in the fridge for an hour. Bake on a silicon baking tray at 180º for 5-6 minutes.
 
Fresh cheese spheres
Add the alginate to the water and stir. Set aside for a day or vacuum-seal. Add the cream to the fresh cheese and syrup, then pour the spheres into the alginate bain marie. Leave for 3-4 minutes, then place them into cold water and drain.
 
Sautéed banana 
After cutting and sautéing the bananas, make caramel (sugar, butter, a little orange juice). Once the caramel is ready, add in the banana. Turn a couple of times and deglaze using mango vinegar. Set aside.
Crumbled brownie: make a normal brownie, then dry it in the oven at 70º for some 8 hours. Leave to stand on the hot oven in a gastronorm tub. Then, blend in a food processor.
 
Assembly: Make a small circle of crushed brownie at the base of a soup plate. Pour some custard into the base, followed by a quenelle of sautéed banana. After heating it in the oven for about 4 minutes, cut the banana cake into two at an angle. Top with some cheese spheres, crunchy orange and a few flower petals (for decoration).

 

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Ingredients 4 persons
  • BANANA CAKE
  • Over-ripe Canaries bananas 300 g
  • Milk 150 g
  • Sugar 120 g
  • Butter 200 g
  • Flour 220 g
  • Vanilla (liquid) 8 g
  • Baking powder 10 g
  • Salt 3 g
  • Eggs 4
  • Raisins 80 g
  • Bandeira port 150 ml
  • LEMON VERBENA CREAM
  • Egg yolks 125 g
  • Sugar ½ litre
  • Milk 5 g
  • Dried lemon verbena
  • ORANGE BISCUITS
  • White sugar 40 g
  • Butter 60 g
  • Brown sugar 40 g
  • Flour 40 g
  • Orange juice 40 g
  • Brunoise-cut blanched orange peel 30 g
  • FRESH CHEESE SPHERES
  • Fresh cheese 250 g
  • Single cream 125 g
  • TPT syrup 100 ml
  • Alginate 3 g
  • Mineral water (bain) 1 litre
  • Mineral water (rinsing) 1 litre
  • SAUTÉED BANANA
  • Canaries banana 200 g
  • Sugar 150 g
  • Butter 50 g
  • Mango vinegar 50 ml
  • Orange juice 50 ml
  • Crumbled chocolate & brown ale 5 g
  • Flowers.
Recipes. The Cook & Chef Institute