Chef Sam Mason of Tailor, New York (opening soon!)
Yield: 4 Servings
Banana-Cocoa Raviolis Base:
800 grams sugar
480 grams glucose
120 grams chocolate powder
600 grams water
Raviolis:
1 Kilo banana puree
237 grams base
137 grams water
1.5 grams LM gellan
Mustard Ice Cream:
2 liters milk
665 grams cream
330 grams sugar
300 grams glucose
64 grams trimoline
180 grams milk powder
300 grams eggs
6 grams stabilizer
3 teaspoons mustard powder
250 grams Dijon mustard
Coffee Soil:
500 grams sugar
500 grams almond flour
300 grams flour
220 grams atomized chocolate powder
100 grams decaffeinated coffee grounds
355 grams butter, melted and cooled
30 grams salt
For the Banana-Cocoa Raviolis Base:
Take the sugar and glucose to a medium caramel and slowly whisk in the water and chocolate. Cool
For the Raviolis:
Freeze banana puree into tubes and cut into 1 inch-slices. Bring ravioli base with water to a boil and add the gellan. Cool to 105°F and quickly dip the frozen banana slices. Allow to thaw.
For the Mustard Ice Cream:
Heat the milk, cream, sugar, glucose, and trimoline, and milk powder. Bring to a boil and add stabilizer. Slowly whisk the mixture into the eggs. Strain, cool, and blend in mustard powder and Dijon. Freeze in ice cream machine and reserve in the freezer.
For the Coffee Soil:
Preheat the oven to 300°F. Blend all ingredients and bake, spread out on a silpat, for 15 minutes.