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Recipes

Turmeric Wafer with Banana Cake and
Cilantro-Passion Fruit Sorbet

Yield: 10 servings

Wafer

1 ounce rice flour
1/3 ounce flour
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
cup flour
cup sugar
1 banana

Banana Cheese

1 banana
1 ounces Selles sur Cher cheese*
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 4 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 1 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






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