Banana Sorbet with Vanilla and Lime

By corlear

Ingredients

• For the basic syrup:
• 3/4 cup sugar
• 11/2 cup water
• For the banana sorbet:
• 3/4 cup water
• 4 tbsp basic syrup (see previous step)
• 13/4 tbsp glucose
• 1 tbsp sorbet stabilizer
• 83/4 oz ripe bananas
• a few drops of lemon juice
• grate rind of 1/2 lemon
• For the lime water ice:
• 1/2 cup lime juice, freshly squeezed
• 1/2 cup basic syrup (see previous step)
• 1/2 cup water
• 1/2 sheet gelatin (previously rehydrated in cold water)
• the grated rind of a lime
• For the crystallized lime peel:
• 3 limes (rind and juice)
• 40 % of the weight of the limes in sugar
• For the vanilla foam:
• 11/4 cup cream (35% fat)
• 2.5 egg yolks
• 21/4 tbsp sugar
• 1 vanilla pod, open
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• For the neutral caramel:
• 11/4 oz fondant
• 1/2 oz glucose
• For the filo pastry and caramel crunch:
• 2 oz neutral caramel (see previous step)
• 1 sheet filo pastry
• grated rind of 1 lime
• 3/4 tbsp basic syrup (see previous step)
• citric acid
• decaffeinated coffee
• For the toffee sauce:
• 1/2 cup sugar
• 1/2 cup single cream (35% fat), boiled
• To finish:
• 1/4 cup liquid coffee
• Maldon salt

Details

Servings 4

Preparation

Step 1

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the banana sorbet:
1. Heat the water and the syrup, add the glucose and stabilizer and stir until they have dissolved.
2. Heat to 185ºF and leave to cool. Allow it to stand in the fridge for 8 hours.
3. Once it has stood, add the chopped bananas, a few drops of lemon juice and blend the mixture in the Thermomix.
4. Strain and quickly process in the sorbet marker to prevent the mixture from turning brown.

For the lime water ice:
1. Heat the water in a pan and dissolve the gelatin in it. Leave to come down to room temperature and add the lime juice, syrup and the lemon rind. Mix all the ingredients together.
2. Freeze in a dish at -50ºF.

For the crystallized lime peel:
1. Peel and finely shred the lime peel.
2. Blanche the peel in boiling water three times.
3. Crystallize the peel with the lime juice and 40% of the weight of the lime juice and peel in sugar for 2 hours.
4. Simmer until the peel crystallizes.

For the vanilla foam:
1. Bring the cream and the vanilla to the boil and leave to infuse for 10 minutes.
2. Beat the egg yolks and sugar together until they are white, add the cream and heat to 185ºF.
3. Strain and leave to cool.
4. Fill the canister, foam and leave to rest in the fridge for at least one hour.

For the neutral caramel:
1. Add both ingredients to a pan and heat over a low heat until the thermometer reads 325ºF.
2. Remove from the heat and leave to cool.

For the filo pastry and caramel crunch:
1. Place a caramel slices between 2 Silpat liners and place in the oven at 345ºF for 4 min.
2. Use a rolling pin to roll it out into a very thin caramel slice.
3. Remove the upper Silpat liner and sprinkle lightly with the grated lime peel and with citric acid and coffee.
4. Stretch out a sheet of filo pastry and brush it with syrup. Cut it into thin 3" x ½" rectangles. Bake at 400ºF for 4 to 6 minutes, until it is golden brown in color. Once it is cooked, arrange two filo pastry sticks on a Silpat liner, leaving ¾" between them.
5. Use your hands to break up the caramel slice into uneven pieces and sprinkle them over the two pastry sticks, making sure that the caramel pieces do not touch.
6. Place the tray in the oven and gently heat the caramel so that it sticks to the pastry sticks.

For the toffee sauce:
1. Place the sugar in a pan and heat until you have a dark caramel.
2. Then add the recently boiled cream to the caramel while it is still hot. Leave to cool in the fridge.
3. Put the toffee sauce in a baster.

Final Steps & Preparation:
1. Put the coffee paste into a baster and made 15 to 20 dots in the middle of the dish.
2. Make a small base of crystallized lime and place a large quenelle of banana sorbet on top.
3. Arrange the vanilla foam on one side of the sorbet (the same amount as the sorbet)
4. Inject the toffee into the vanilla foam.
5. Rough up the surface of the lime water ice and put a small spoonful on top of the foam and touching the sorbet. Finish with a pinch of Maldon salt.
6. Place the filo and caramel crunch horizontally across the sorbet.