Banana-Cocoa Raviolis with Mustard Ice Cream and Coffee Soil
Chef Sam Mason of Tailor, New York (opening soon!)
Adapted by
January 2007

Yield: 4 Servings


    Banana-Cocoa Raviolis Base:
  • 800 grams sugar
  • 480 grams glucose
  • 120 grams chocolate powder
  • 600 grams water

  • 1 Kilo banana puree
  • 237 grams base
  • 137 grams water
  • 1.5 grams LM gellan

    Mustard Ice Cream:
  • 2 liters milk
  • 665 grams cream
  • 330 grams sugar
  • 300 grams glucose
  • 64 grams trimoline
  • 180 grams milk powder
  • 300 grams eggs
  • 6 grams stabilizer
  • 3 teaspoons mustard powder
  • 250 grams Dijon mustard

    Coffee Soil:
  • 500 grams sugar
  • 500 grams almond flour
  • 300 grams flour
  • 220 grams atomized chocolate powder
  • 100 grams decaffeinated coffee grounds
  • 355 grams butter, melted and cooled
  • 30 grams salt

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.

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