BANANA AND COCONUT
GLUTEN FREE BANANA CAKE
17gr Coconut Sugar
72gr Banana Fruit Puree
55gr Coconut Sugar
22gr Inverted Sugar
70gr Coconut Oil
70gr Whole Egg
75gr Rice Flour
3gr Baking Powder
55gr Banana
Make caramel with the first coconut sugar and the mashed banana.
Add the remaining coconut sugar with the inverted sugar and the coconut oil.
Add the eggs. Involve the flour with the yeast.
Cut the banana into cubes and fold into the dough.
Bake at 160ºC for 10 to 15 minutes.
WHITE CHOCOLATE AND COCONUT MOUSSE
6gr Gelatin Sheets “Silver”
170gr Cream 35%
70gr Coconut Milk
35gr Grated Coconut
50gr Egg Yolk
30gr Coconut Sugar
340gr White Azor
270gr Cream 35%
Soak the gelatine leaves in cold water and drain.
In a pan boil the cream, the coconut milk and the grated coconut.
In a bowl mix the coconut sugar with the yolks and season with the boiled cream. Return to the pan and cook at 82ºC.
Add the gelatin and let it melt.
Pour this mixture over the chocolate.
Whip the half-formed cream and fold into the previous mixture.
BANANA CREAM
4gr Gelatin Sheets “Silver”
180gr Banana Fruit Puree
25gr Coconut Sugar
17gr Lemon Juice
Heat half the puree with the coconut sugar.
Add the soaked gelatine.
Stir in the remaining mashed banana and the lemon juice.
BANANA AND COCONUT
100gr Boiled Condensed Milk
50gr Maltosec
10gr Coconut Oil
100gr Banana
100gr White Azor
Slice the banana and dehydrate.
Mix the maltosec with the coconut oil to make it snow.
Pour the cooked condensed milk into a piping bag.
Make square white chocolate decorations.
Assembly:
Place the cake base on the bottom.
Then place half of the mousse. Refrigerate.
After the mousse has set, pour in the banana cream. Cool to solidify the cream a little.
Cover with the remaining mousse.
Freeze.
Decorate with the dehydrated banana, the cooked condensed milk, the maltosec and the chocolate plate.
