Caramelised banana, miso pannacotta and ginger lemon sorbet

4 h
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.023 kg
Lemon juice 0.003 l
Cream 0.015 l
Bananas 0.058 kg
White coating 0.082 kg
Butter 0.012 kg
Negrita 0.001 l
Sugar 0.038 kg
Cream 0.075 l
Butter 0.023 kg
Egg yolk 0.5 ud
Plain flour 0.038 kg
Raising agent 1.0 g
Egg whites 1.25 ud
Sugar 0.013 kg
Water 0.005 l
Sugar 0.005 kg
Miso 30.0 g
Soya sauce 0.001 l
Vanilla 0.25 ud
Negrita 0.003 l
Pannacotta (Iota) Sosa 0.625 g
Water 0.084 l
Lemon juice 0.038 l
Prosorbete 100 frío Sosa 12.5 g
Sugar 0.031 kg
Citric acid 0.5 g
Ginger 3.75 g
Plain flour 0.03 kg
Sugar 0.025 kg
Ground almond 0.013 kg
Butter 0.02 kg
Table salt 0.75 g
Dried ginger 1.25 g
Cayenne pepper 0.3 g
Orange zest grater 4.0 g
Elaboration

 

The following dishes are necessary for this recipe:

HOW TO PLATE UP

  • Cut the sponge cake into cubes and then place one in the middle of the plate.
  • Place the ginger and lemon streusel on both sides of the sponge cake and then place the miso pannacotta on top.
  • Place the caramelised banana between the sponge cake, pannacotta and ganache.
  • Place some foam on top of each banana piece.
  • Place a sorbet quenelle on top of the sponge cake.
Nutritional information (1 portion)
Fiber 1.4 g
Saturates 18.77 g
Monounsaturated fatty acids 9.22 g
Polyunsaturated fatty acids 1.09 g
Cholesterol 103.76 mg
Calcium 110.48 mg
Iron 0.78 mg
Zinc 0.72 mg
Vitamin A 254.81 ug
Vitamin C 9.34 g
Folic acid 13.27 ug
Salt (Sodium) 178.31 mg
Sugars 67.29 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.