Recipes: Chocolate velvet, roasted banana, five spiced crouton
MEP: Chocolate mousse x1, caramelised banana slices x3, squares of flexi ganache x3, piped flexi ganache, passion fruit gel, red vein sorrel x3, toasted banana cake x5, toasted coconut, banana and passion fruit sorbet
Chocolate mousse
70 portions a 30 g
500g whole milk
120g caster sugar
180g pasturized egg yolk
720g Jiavara chocolate (32%)
270g Guanaja chocolate (70%)
720g cream (35%)
Soak the leaf of gelatine in icy water. Bring the milk to the boil. Whisk together the egg yolk and sugar. Temper a little bit of the hot milk over the egg yolks and stir well. Add the rest of the milk and whisk to combine. Return to the pan and cook on a gentle heat to 85°C. Remove from the heat and add the squeezed out leaf of gelatine.
Combine the two types of chocolate. Pour over the hot anglaise and stir to melt the chocolate. Blitz with a hand blender. Cool to 35°C. Whisk the cream to soft peak stage. Fold the cream into the chocolate mixture. Pipe immediately into 5 cm rings, filling each ring with 30 g of mix.
Approx 9 x 12 inch cake pan
150 portion
1 kg fresh bananas
4 whole eggs (200 g)
500g caster sugar
100g dark brown sugar
240g vegetable oil
20g bicarbonate of soda (bicarb)
500g flour (T45)
10g table salt
Grease and line a cake tin approx 9 x 12 inches in size. Sieve together the flour, bicarb and salt. Combine all ingredients in the ThermoMix and mix until a smooth batter forms. Pour into the prepared mould and bake at 160°C until a skewer in the centre comes out clean and the cake springs back when touched lightly. Allow to cool, chill in the fridge and when cold, slice into 1 cm slices. Dice the slices into 1 cm squares. Dry in the oven at 80°C until crisp. Melt some butter in a pan on a medium heat. Fry the cake, sieve icing sugar mixed with five spice over the top and fry until warm and crisp. Remove from the heat and sift additional icing sugar over the top.
Chocolate spray for mousse
200 portion
1kg dark chocolate
500g cocoa butter
Melt together very gently, preferably in the hot cupboard or in the microwave. Blitz with a hand blender and pass through muslin. Use to spray the chocolate mousse.
Passion fruit gel
200 portion
500g passion puree
5g agar agar
65g caster sugar
Passion fruit seeds As req
Whisk the sugar and agar agar together. Whisk the sugar mixture into the puree in a small pan. Bring to the boil, pour into a small gastro tray and place in the blast chiller. Allow to chill until completely set. When set, process in a blender until smooth. Add passion fruit seeds as required by hand to the plate.
Flexi ganache
Yields: One 30 cm x 25 cm x 1 cm
1/1 gastro tray = 150 portion
2 sheets of gold gelatine
600g double cream
70g inverted sugar (Trimoline)
70g glucose syrup
4g salt
1g agar agar
25 g dark chocolate
Soak gelatine leaves in icy water until soft. Squeeze out excess water and set aside the gelatine. In a medium sized pan bring cream, inverted sugar, glucose salt and agar agar to a boil. Stir in gelatine and allow to dissolve. Pour over the chocolate and stir to a smooth ganache. Blitz with a hand blender. Pour into a tray lined with cling film and refrigerate until firm. Cut into small cubes. Serve at room temperature.
Banana and passion fruit sorbet
Yield: 1 paco jet tub
25 portions
150g water
70g sugar
45g atomized glucose
1.5g sorbet stabilizer
130g passion fruit puree
10g lemon juice
250g fresh peeled bananas
Bring the water to a boil. Add sugar, glucose and stabilizer and cook to 85°C. When the mixture has reached temperature, pour over the lemon juice, passion fruit and bananas and process in a blender until smooth.
Caramelised banana slices
As required
Fresh bananas As required
Caster sugar As required
Slice and dust the bananas with caster sugar a la minute. Burn with the blow torch to achieve a golden crunch caramel.
Recipe by Graham Hornigold, Hakkasan Group executive pâtissier
