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taramosalata · 10-02-2005, 06:09 PM

Chocolate and Banana Springroll

Ingredients

The Lime Parfait
130 g : egg yolk, fresh
60 g : eggs, whole, fresh
90 g : sugar
180 ml : lime, juice, fresh
4 no : lime, zest
25 g : sugar, invert
600 ml : cream

The Pur Caraibe Ganache
180 g : Varlhona, chocolate, pur caraibe
200 ml : cream

The Flour Paste
100 g : flour
140 ml : water

The Springroll
3 no : banana, fresh
6 piece : fillo pastry
150 g : butter, clarified
80 g : almond
100 g : sugar
150 g : coconut, grated, fresh
1 l : oil, corn

The Pur Caraibe Chocolate Sauce
520 g : Varlhona, chocolate, pur caraibe
300 ml : milk
300 ml : cream

The Green Lime Puree
250 g : lime, pureed
2 piece : gelatine, leaves

Preparation
The Lime Parfait
Place the egg yolks, eggs, sugar, invert sugar and lime in a mixing bowl and mix well. Place the mixing bowl over a warm water bath. Gradually whisk until it turn light colour and sabayon texture. Remove from the water bath and place in a mixer, using a balloon whisk, whisk the mixture until cool. Meanwhile, whisk the cream to soft peak. When the sabayon mixture cooled, slowly fold in the whipped cream and add in the lime zest. Pour the parfait mixture to desired moulds and set in a freezer for at least 2 hours.

The Pur Caraibe Garnache
Bring the cream and milk a boil, reduce the heat to low and emulsify with chopped chocolate. The texture should be smooth, shiny and elastic. Remove and set.

The Flour Paste
Mix the flour with water in a mixing bowl until smooth paste. Set aside.

The Springrolls
Mix the sugar and grounded almond in a mixing bowl.
Place a piece of fillo pastry on working table, brush with clarified butter and cover with another layer of fillo pastry. Cut it into 8 equal square portions, place about 5mm long banana on the pastry and pipe some garnache on the banana. Fold the fillo pastry and seal all the edges to for a springroll. Cover the springroll with the flour paste and coat with grated fresh coconut. Place in the refrigerator.

The Pur Caraibe Chocolate Sauce
Boil the cream and milk in a saucepot over medium heat. Add in the chopped chocolate, gradually stir until a smooth, shiny and elastic texture. Set aside to cool.

The Green Lime Puree
Soak the Gelatin leaves in a pot of iced water. Strain, squeeze until dry and place in a saucepot with the lime puree. Bring to a boil and gradually stir until gelatin leaves dissolved. Remove for the stove and place aside.

Serve
Deep-fry the springrolls in a pot of oil or deep fryer at 160C until golden brown and crispy. Remove and place on paper towels. Dust the springrolls with icing sugar and place on the serving plates with moulded lime parfait. Serve chocolate sauce separately and spoon some green lime puree around on serving plates.

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10-02-2005, 06:09 PM	#11
taramosalata hiya Join Date: Sep 2005 Location: lifeboat Posts: 4	Chocolate and Banana Springroll Ingredients The Lime Parfait 130 g : egg yolk, fresh 60 g : eggs, whole, fresh 90 g : sugar 180 ml : lime, juice, fresh 4 no : lime, zest 25 g : sugar, invert 600 ml : cream The Pur Caraibe Ganache 180 g : Varlhona, chocolate, pur caraibe 200 ml : cream The Flour Paste 100 g : flour 140 ml : water The Springroll 3 no : banana, fresh 6 piece : fillo pastry 150 g : butter, clarified 80 g : almond 100 g : sugar 150 g : coconut, grated, fresh 1 l : oil, corn The Pur Caraibe Chocolate Sauce 520 g : Varlhona, chocolate, pur caraibe 300 ml : milk 300 ml : cream The Green Lime Puree 250 g : lime, pureed 2 piece : gelatine, leaves Preparation The Lime Parfait Place the egg yolks, eggs, sugar, invert sugar and lime in a mixing bowl and mix well. Place the mixing bowl over a warm water bath. Gradually whisk until it turn light colour and sabayon texture. Remove from the water bath and place in a mixer, using a balloon whisk, whisk the mixture until cool. Meanwhile, whisk the cream to soft peak. When the sabayon mixture cooled, slowly fold in the whipped cream and add in the lime zest. Pour the parfait mixture to desired moulds and set in a freezer for at least 2 hours. The Pur Caraibe Garnache Bring the cream and milk a boil, reduce the heat to low and emulsify with chopped chocolate. The texture should be smooth, shiny and elastic. Remove and set. The Flour Paste Mix the flour with water in a mixing bowl until smooth paste. Set aside. The Springrolls Mix the sugar and grounded almond in a mixing bowl. Place a piece of fillo pastry on working table, brush with clarified butter and cover with another layer of fillo pastry. Cut it into 8 equal square portions, place about 5mm long banana on the pastry and pipe some garnache on the banana. Fold the fillo pastry and seal all the edges to for a springroll. Cover the springroll with the flour paste and coat with grated fresh coconut. Place in the refrigerator. The Pur Caraibe Chocolate Sauce Boil the cream and milk in a saucepot over medium heat. Add in the chopped chocolate, gradually stir until a smooth, shiny and elastic texture. Set aside to cool. The Green Lime Puree Soak the Gelatin leaves in a pot of iced water. Strain, squeeze until dry and place in a saucepot with the lime puree. Bring to a boil and gradually stir until gelatin leaves dissolved. Remove for the stove and place aside. Serve Deep-fry the springrolls in a pot of oil or deep fryer at 160C until golden brown and crispy. Remove and place on paper towels. Dust the springrolls with icing sugar and place on the serving plates with moulded lime parfait. Serve chocolate sauce separately and spoon some green lime puree around on serving plates.