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Fotografía Chef Signature Chef

 METHOD
 
SOFT BANANA BISCUIT
  1. Beat the almond paste, eggs, yolks and moscovado sugar into the purée.
  2. Add in the flour.
  3. Beat the whites with the caster sugar.
  4. Mix the 2 pastes.
  5. Add in the cold melted butter.
  6. Bake at 180º C for about 15-20 minutes.
MANGO & YUZU PRESERVE
  1. Heat the purées to...

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 METHOD
 
SOFT BANANA BISCUIT
  1. Beat the almond paste, eggs, yolks and moscovado sugar into the purée.
  2. Add in the flour.
  3. Beat the whites with the caster sugar.
  4. Mix the 2 pastes.
  5. Add in the cold melted butter.
  6. Bake at 180º C for about 15-20 minutes.
MANGO & YUZU PRESERVE
  1. Heat the purées to 45-50ºC.
  2. Add the sugar and pectin to the mixture.
  3. Bring to the boil.
VANILLA MOUSSE
  1. Heat up the cream, sugar and vanilla.
  2. Cook the custard with the egg yolks.
  3. Strain over the ground gelatin.
  4. Cool to 35ºC.
YELLOW GLAZING
  1. Heat the water, sugar, glucose and colouring to 103ºC
  2. Pour condensed milk over the white chocolate, ground gelatin.
  3. Stir.
  4. Leave to stand for a minimum of 12 hours.
  5. Serve at 30-35ºC.

ASSEMBLY

  1. Make the soft banana biscuit.
  2. Make the mango & yuzu preserve.
  3. Make the vanilla mousse.
  4. Make the yellow glazing.
  5. Make the decorations.

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Ingredients 4 persons
  • SOFT BANANA BISCUIT
  • Banana purée
  • Almond paste
  • Whole eggs
  • Egg yolks
  • T55 flour
  • Moscovado (black) sugar
  • Butter
  • Egg whites
  • Caster sugar
  • MANGO & YUZU PRESERVE
  • Mango purée
  • Yuzu purée
  • Caster sugar
  • NH pectin
  • VANILLA MOUSSE
  • Dairy cream (35%)
  • Vanilla pod
  • Caster sugar
  • Egg yolks
  • Ground gelatin
  • Dairy cream (35 %) (whipped)
  • YELLOW GLAZING
  • Water
  • Caster sugar
  • Glucose
  • Condensed milk
  • Ground gelatin
  • White chocolate
  • Yellow colouring
  • ASSEMBLY
  • Vanilla mousse
  • Mango & yuzu preserve
  • Soft banana biscuit
  • Yellow glazing
  • Yellow chocolate decorations.
Recipes. The Cook & Chef Institute