Tahini Banana Foster Split
Tahini-Banana Ice Cream, Whipped Passion Fruit Crémeux, Caramelized Banana, Candied Cocoa Nibs, Candied Cashew, Sesame Tuile
Pastry Chef Michelle Padovano of Straight Wharf | Nantucket, MA
Adapted by StarChefs | August 2023
INGREDIENTS
Tahini-Banana Ice Cream:
Yield: 3 quarts
900 grams heavy cream
450 grams whole milk
1 teaspoon kosher salt
600 grams ripe bananas
320 grams granulated sugar
275 grams egg yolks
4 whole eggs
85 grams tahini paste
¼ cup malted milk powder
Candied Cocoa Nibs:
Yield: 6 cups
250 grams granulated sugar
500 grams cocoa nibs
1 teaspoon kosher salt
Candied Cashews:
Yield: 1½ cups
100 grams granulated sugar
250 grams toasted cashews
1 teaspoon kosher salt
Raw sugar
Sesame Tuile:
Yield: 1 pint
215 grams powdered sugar
65 grams all-purpose flour
Zest of 1 orange
65 grams orange juice
65 grams sesame seeds
65 grams melted butter
Whipped Passion Fruit Crémeux:
Yield: 4 cups
300 grams granulated sugar
300 grams eggs
250 grams passion fruit purée
1 pound butter
3 sheets gold gelatin leaves, bloomed
500 grams whipped cream
To Assemble and Serve:
1 banana, sliced into coins
Raw sugar
METHOD
For the Tahini-Banana Ice Cream:
In a saucepan over medium-high heat, bring cream, milk, salt, and bananas to a simmer. Remove from heat and using an immersion blender, blend mixture until smooth. Set aside. In a mixing bowl, whisk together sugar and eggs. Add to the banana mixture and stir to combine. Return the pan to medium-high heat and bring the mixture to 180°F. Whisk in tahini and malted milk powder. Strain, set base over an ice bath, and let cool. Once cooled, transfer to an airtight container and freeze overnight. The next day, process base in an ice cream machine according to the manufacturer's instructions. Transfer to airtight containers and freeze.
For the Candied Cocoa Nibs:
In a saucepan over medium-high heat, bring sugar and 125 grams water to a boil. Stir in cocoa nibs. Reduce heat and continue to cook until cocoa nibs caramelize, whisking constantly. Season with salt, then transfer to a parchment-lined sheet tray and let cool.
For the Candied Cashews:
Heat oven to 350°F. In a saucepan over medium-high heat, bring sugar and 100 grams water to a boil, stirring until sugar has fully dissolved. Remove from heat and set aside. In a mixing bowl, toss cashews with simple syrup until evenly coated. Season with salt, then transfer nuts to a silpat-lined sheet tray. Pour sugar mixture over nuts. Bake 4 minutes, then let cool.
For the Sesame Tuile:
Heat oven to 325°F. In a mixing bowl, sift together sugar and flour. Whisk in zest, juice, sesame seeds, and butter. Thinly spread batter onto a silpat-lined baking sheet. Bake 6 minutes, or until golden brown. Let cool, then break into desired size pieces.
For the Whipped Passion Fruit Crémeux:
In a bowl set over a double boiler, whisk together sugar, eggs, and passion fruit purée. Cook until mixture reaches 180°F. Add butter and gelatin. Using an immersion blender, blend mixture until smooth. Strain and let cool. Fold in whipped cream, cover, and refrigerate.
To Assemble and Serve:
On a work surface, coat banana coins in sugar. Using a blow torch, brulée banana until caramelized. Set aside. In a serving bowl, place 1 scoop Whipped Passion Fruit Crémeux. Top with Candied Cocoa Nibs followed by Candied Cashews, 3 scoops Tahini-Banana Ice Cream, additional Candied Cocoa Nibs, and additional Candied Cashews. Top with 1 piece Sesame Tuile and 2 coins of the caramelized banana.
