Caramelised banana, miso pannacotta and ginger lemon sorbet

Ingredients
Elaboration
Nutritional information

4 h

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Caramelised banana 150.0 g

Banana ganache 175.0 g

Toffee and meringue sponge cake 225.0 g

Caramel foam 200.0 g

Miso pannacotta 200.0 g

Ginger and lemon sorbet 175.0 g

Ginger and lemon streusel (crumble) 125.0 g

Lemon 0.05 kg

Ingredients for Caramelised banana (150.0 g) See Recipe

Water 0.1 l

Sugar 0.1 kg

Bananas 0.038 kg

Negrita 0.008 l

Ingredients for Banana ganache (175.0 g) See Recipe

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

Ingredients for Toffee and meringue sponge cake (225.0 g) See Recipe

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

Ingredients for Caramel foam (200.0 g) See Recipe

Cream 0.038 l

Sterilised milk 0.038 l

Sugar 0.038 kg

Cream 0.088 l

Ingredients for Miso pannacotta (200.0 g) See Recipe

Sterilised milk 0.15 l

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

Ingredients for Ginger and lemon sorbet (175.0 g) See Recipe

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

Ingredients for Ginger and lemon streusel (crumble) (125.0 g) See Recipe

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)

Energy

667.73

kcal

Carbohydrates

82.98

Proteins

7.34

Lipids

33.23

Sugars 67.29 g

Salt (Sodium) 178.31 mg