Recipe of the week: Banana, coffee and whiskey with tonka bean cream

Banana, coffee and whiskey with tonka bean aroma is a dessert at the peak of sweetness with an incredible combination of tastes, from the bitter of the coffee to the delicate shades of wood from the whiskey due to the ageing in barrels. The tonka bean that brings together all of the flavours makes this dessert a whole world of tastes and textures. I hope you’ll enjoy it!

Santceloni dish

Ingredients

For the whiskey gelatin

100g whiskey
4g gelatin

For the banana paste

1kg bananas
160g sugar

For the coffee emulsion

4g coffee
120g hot water
16g sugar
20g whiskey

For the tonka cream

500g cream
108g egg yolk
125g sugar
3g grated tonka bean

For the cocoa paste ‘handkerchief’

150g fondant
100g glucose
100g cocoa paste

Directions

For the whiskey gelatin and banana paste

Leave the gelatin soaking in cold water and warm up the whiskey a little, then mix the two together.

Peal the bananas and remove all the threads, cut it in small pieces and put it in a bowl, then mix it with a spatula. Pour the mix in a tray and try to crush the remaining chunks into a puree with a fork, without overdoing it.

Cut the gelatin in little cubes and add 30g. of gelatine and 24 g. of sugar for each 150g. of bananas. Add the right proportion of sugar and gelatin in small cubes. Spread the result on the tray on greaseproof paper and put it in the freezer. Once frozen, cut it with a pasta cutter and keep it in the freezer.

For the coffee emulsion

Heat up the water and dissolve the sugar in it, add the coffee and then the whiskey. Whisk it up and keep it aside.

For the tonka cream

Now make the English cream. Put the cream in a sauce pan together with the grated tonka beans and mix them together. Put the yolk and the sugar in a bowl aside. Whisk the hot cream, add the yolks and cook at 82ºC-85ºC. Drain the mix and quickly cool it down with ice in a water bath (au bain marie).

Let this mix rest for at least 24 hours. Whisk it the next day and put it inside a piping bag.

For the cocoa paste

Mix the fondant and glucose in a pot to make caramel. Once it has reached 160C add the cocoa paste with a spatula and spread it between two sheets of baking paper. Keep it aside.

Then cut a piece and place it in the oven in between two baking paper sheets and let it reach temperature; once it is soft, stretch it with your fingers until you get the right round shape.

Lastly, put the banana and gelatin mix that is in the freezer on a plate, add the tonka cream on top with the piping bag, and add a big spoon of the coffee emulsion. Finish the dish with the cocoa paste.

Thank you to Oscar Velasco, Head Chef at the two Michelin star Santceloni restaurant, Madrid, for the recipe.

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