Chocolate Banana Nougat Glace

Recipe

Created by

Andres Lara - Canadian Creative & Innovative Chef

Baba Dough

ingredients	preparation
400g T65 flour 140g sugar 22g Dry Yeast 20g sucrose 8g salt 550g whole egg(s)	Flour+butter+sucrose+salt and yeast in mixer. Start with small amount of eggs to obtain a thick dough. Work until elsastic. Add rest of eggs in intervals. Proof room temp until 2x it’s size. Fill molds half full. Proof around 28C. Bake at 170C.

Whisky Syrup

ingredients	preparation
1000g water 500g sucrose 200g double matured blended Japanese whisky 1pod(s) vanilla bean 1g gelespessa (sosa)	Boil with vanilla. Cool down add whiksy and blend in Gelespessa. Use for soaking babas at 80C.

Kalamansi Gelee

ingredients	preparation
400g Boiron kalamansi puree 10g gelatin powder (200 Bloom) 60g water	Basic gel.

Bananas

ingredients	preparation
200g sucrose 25g butter 1000g diced banana 5g ground nutmeg 50g old brown rum	Carmalize sucrose Add butter Add Bananas , nutmeg and rum Reserver chiller.

Hazelnut Cream

ingredients	preparation
796g cream 118g sucrose 2g iota 3g gelespessa (sosa) 120g hazelnut paste 2g Maldon salt	Blend gelespessa+iota into cream with sucrose and salt. Bring to a boil. Emulsify with hazelnut paste

Chocolate Nougat Glace

ingredients	preparation
50g sucrose 25g glucose syrup 75g honey 100g whipped egg whites 85g CHD-P65ALTOBIO 50g cocoa paste 350g whipped cream 35% 50g old brown rum 75g crushed roasted hazelnuts 200g banana soft caramel	Sucrose+honey+glucose to 121C Make Italian Meringue Melt couvertures to 50C Fold in cream Fold in inclusions Freeze

Smoked Almond Ice cream

ingredients	preparation
1111g Whole milk 43g 0% fat powdered milk 75g sucrose 75g invert sugar 107g dextrose 263g 34% M.G. cream 314g PRN-AL50BCBY 5g stabilizer 4g Maldon salt	Pasturize mix to 85C Cool down and add cream Homogonize and churn

Finishing

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