Banana-Cocoa Raviolis with Mustard Ice Cream and Coffee Soil
For the Banana-Cocoa Raviolis Base:
Take the sugar and glucose to a medium caramel and slowly whisk in the water and chocolate. Cool
For the Raviolis:
Freeze banana puree into tubes and cut into 1 inch-slices. Bring ravioli base with water to a boil and add the gellan. Cool to 105°F and quickly dip the frozen banana slices. Allow to thaw.
For the Mustard Ice Cream:
Heat the milk, cream, sugar, glucose, and trimoline, and milk powder. Bring to a boil and add stabilizer. Slowly whisk the mixture into the eggs. Strain, cool, and blend in mustard powder and Dijon. Freeze in ice cream machine and reserve in the freezer.
For the Coffee Soil:
Preheat the oven to 300°F. Blend all ingredients and bake, spread out on a silpat, for 15 minutes.