 |
|
|
|
|
|
Yield: 10 servings
Wafer
1 ounce rice flour
1/3 ounce flour
½ cup whole milk
2 teaspoons water
1 Tablespoon sugar
Pinch of salt
Turmeric
Sorbet
6 ounces passion fruit purée (La Frutière passion fruit
purée may be purchased at gourmet markets)
1/3 cup sugar
2 cilantro sprigs, minced
Banana Cake
7 ounces Selles sur Cher cheese*
3 ounces heavy cream
2 eggs
¼ cup flour
½ cup sugar
1 banana
Banana Cheese
1 banana
1¾ ounces Selles sur Cher cheese*
½ ounce sugar
Equipment
Ten 3-inch diameter ring molds
To prepare the wafer, in a pan, add the milk, water, salt, sugar and
flours and mix together with a whisk. Bring to a boil, whisking constantly
like you would for pastry cream. Pass through a drum sieve and cool.
Using a pastry scraper of stainless steel, spread this mixture as
thinly as possible into a circle by using a stencil cut from cardboard
4½ inches in diameter. Cook 4 to 5 minutes in an oven at 400°F.
Once out of the oven, sprinkle with turmeric.
For the banana cake, take the rind off of the cheese and work the
cheese into the cream, add the eggs, sugar and then the flour. Mold
the batter into the ring molds, place two round slices of banana on
top of each mold. Cook 10 minutes at 400°F.
For the sorbet, bring the water and sugar to a boil, chill, and add
the passion fruit purée. Churn in an ice cream mixer. At the
end of churning add the minced cilantro.
To prepare the banana cheese, mix the cheese with 1¾ ounces banana
and sugar. Cut the rest of the banana into sticks (bâtonnets).
To serve, place the wafers on each plate, place the cake on top, the
banana cheese and the sorbet according to your own inspiration.
*Selles sur Cher cheese is available at Murray’s Cheese Shop
in NYC located at 257 Bleecker Street, New York, NY 10014, tel: (212)
243-3289. Also available at Fairway Market.
Wine Pairing
1998 Muscat de Beaumes de Venise Domaine des Bernardins
|
|
|
|
home
