Pimped up banana, chocolate and mango bread

Pimped up banana, chocolate and mango bread

By
From
Lamingtons & lemon tart
Serves
6
Photographer
Patricia Niven

This is a pimped-up, cheffy way of presenting the Banana, chocolate and mango bread. It shows how a new way of serving something familiar can really transform it from domestic to majestic!

With this in mind, think about how you could revamp an everyday item into something you might see in a restaurant. Using this principle of presentation, experiment with your own desserts. Try swapping the banana bread for the Light carrot cake. What would you serve with that? Have fun ‘pimping up’ your own puds!

Ingredients

Quantity Ingredient

Walnut and honey jam

Quantity Ingredient
125g walnuts, lightly roasted
90g honey
pinch salt

Light cream cheese foam

Quantity Ingredient
200ml thickened cream
150ml full-cream milk
150ml sugar syrup, (See Equipment & ingredients chapter)
300g cream cheese
pinch salt

Milk chocolate cream

Quantity Ingredient
220g milk chocolate
330ml thickened cream

Assembly

Quantity Ingredient
fresh mango flesh, cut into twentyfour 1 cm cubes
Banana, chocolate and mango bread with chocolate ice cream, (just the bread, not the ice cream)
1 banana, sliced
Honeycomb

Method

  1. For the walnut and honey jam, place the nuts in a small saucepan over medium heat and cover with 500 ml water. Simmer for 25 minutes or until the nuts are very soft.
  2. Drain the nuts and discard the water. Place the nuts in a blender and blitz, then add the honey and salt. Blend until smoothish – add a little warm water if too thick. Set aside.
  3. To make the foam, put the cream, milk and sugar syrup in a saucepan over medium heat and bring to a simmer. Remove from the heat and stir in the cream cheese and salt.
  4. Transfer the mixture into a 1 litre siphon gun and charge the gun with two nitrous oxide whipped cream chargers. Shake vigorously and leave in the refrigerator for 1 hour. Shake vigorously again before use.
  5. For the milk chocolate cream, put the chocolate in a bowl.
  6. Put the cream in a saucepan over medium heat and bring to the boil. Pour the hot cream over the chocolate. Allow it to sit for 20 seconds before stirring with a spatula or whisk to emulsify. Use immediately.
  7. To assemble, spoon a small amount of walnut and honey jam into the base of each serving glass.
  8. Place a couple of pieces of mango into the glasses on top of the jam – I use three 1 cm cubes.
  9. Evenly pour the milk chocolate cream into each glass. Leave the glasses to set in the refrigerator for an hour before finishing them just before serving.
  10. Add cubes of banana bread to the glasses with slices of banana and broken pieces of honeycomb.
  11. Discharge the light cream cheese foam gently on top of each glass and serve immediately.
Tags:
darren purchese
burch and purchese
sweet studio
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