Servings: 12 plates
Equipment
- 1 Bowl
- 1 Whisk
- 1 Fryer
- 1 Stovetop
- 1 Pot
- 1 Strainer
- 1 Shallow Pan
- 1 Large Pan
- 1 Parchment-Lined Sheet Tray
- 1 Hand Blender
Ingredients
Part 1: Terra Rossa Fritters
- 225 g Ricotta
- 85 g Eggs
- 5 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 60 g Granulated Sugar
- 20 g deZaan Holland Terra Rossa 22/24% Dutched Cocoa Powder
- 80 g Flour
- 1.25 g Baking Soda
- 250 g Granulated Sugar
- 5 g Cinnamon
- 10 g deZaan Holland Terra Rossa 22/24% Dutched Cocoa Powder
Part 2: Banana Cream
- 336 g Cream 35%
- 1,500 g Milk
- 560 g Banana
- 10 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 450 g Granulated Sugar
- 5 g Salt
- 12 Agar Agar
Part 3: Fostered Apples
- 40 g Brown Sugar
- 10 g Butter
- 10 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 2 g Salt
- 40 g Banana
- 30 g Dark Rum
- 200 g Granny Smith Apples (diced 1cm)
Part 4: Roasted Fennel Ice Cream
- 500 g Milk
- 150 g Non-fat Dry Milk
- 375 g Cream 35%
- 140 g Glucose
- 140 g Granulated Sugar
- 3 g Salt
- 8 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 80 g Egg Yolk
- 1 g Stabilizer
- 300 g Fennel
Instructions
Part 1: Terra Rossa Fritters
- Combine 250g sugar, cinnamon, and cocoa powder (1). Set aside for finishing fritters.
- In a bowl, combine the ricotta, eggs, and vanilla. Whisk until smooth.
- Sift the sugar, cocoa powder (2), flour, and baking soda together.
- Fold the dry mix into the ricotta mixture.
- Allow the batter to rest and chill until ready to fry.
- Fry at 180°C/350°F for about 4 minutes using a 100 size scoop.
- Toss in the finishing sugar.
Part 2: Banana Cream
- Blend the milk and banana until smooth and then strain.
- Combine the banana milk and the remaining ingredients in a pot. Bring to a boil and reduce to a simmer.
- Simmer for 2 minutes and pour into a shallow pan and chill.
- Once set, puree until smooth and strain.
Part 3: Fostered Apples
- In a pot, combine the brown sugar, butter, vanilla, and salt. Mix to combine and bring to a boil.
- Add in the banana and cook until the sugar and salt have dissolved.
- Add in the dark rum and cook back to a boil. Continue to cook for a few minutes to cook out the alcohol.
- Strain and then emulsify with a hand blender and reserve.
- Heat a large pan on high heat. Quickly add in the diced apples and stir constantly.
- Cook just until tender and the apples have taken on some char. Dispense the apples onto a parchment-lined sheet tray and spread out evenly into one layer and allow to cool.
- Once cooled down, combine with the sauce.
Part 4: Roasted Fennel Ice Cream
- Cut up the fennel bulb into 4 pieces and roast at 190°C/375°F until browned. Reserve the fennel fronds for garnish.
- In a pot, combine the milk, non-fat dry milk, cream, glucose, sugar, and salt. Bring to a simmer. Temper in the vanilla and egg yolks and cook to nape.
- Turn off the heat and blend in the stabilizer and roasted fennel. Allow to chill and rest overnight.
- Blend the base once again until smooth right before spinning.
Part 5: Assembly
- Fry the fritters to order, 3 per plate.
- Spread the banana cream on the plate.
- Plate the fostered apples around the base of the plate on top of the banana cream.
- Add the fritters and dust with cocoa powder.
- Add a quinelle of the roasted fennel ice cream and garnish with the fennel fronds.