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 more with Banana

 BANANA MANGO TART

Mango Rum Bananas

Crunchy Passion fruit Sauce

Sapodilla Ice cream

Banana_Cake_Caramelized 

Banana Cromesquis

Banana Mango Tart

Banana Foster

Banana_Passion_Fruit_Salad 

Banana Petit Beurre

Banana Shortcake 


| Dough | Syrup| to SERVE | Sapodilla Ice cream |


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 DOUGH 

- 250 gm All purpose Flour

- 2 gm Baking Powder

- 2 gm Baking Soda

- 5 gm Salt

- !80 gm Butter (cubed and softened)

- 10 cl Water

 

- Combine and mix all dry ingredients and butter

- Add water. Don't over work the dough

- Roll enough out to 1/8 inch thick

- Cut into 4 inch discs

 
 SYRUP 

-  200 gm mango pulp

- 200 gm brown sugar

- 1 dl (100)gm) Dark Rum

- 1 Vanilla Bean Half

- 1 lime Juice & Zest

 
 
 TO SERVE 
- 3 Bananas
- Passion fruit seed
 

- Cut bananas on a biasand circles 1/2 cm thick

- Pour hot syrup over bananas

- Let sit for 10 minutes then strain

- Place on raw dough in a circulat pattern

- Bake in a 350F convection oven for 10 to 12 min 
 
 SAPODILLA ICE CREAM 

- 1000 gm Heavy Cream

- 750 gm Milk

- 260 gm Sugar

- 900 gm Sapodilla

- 15 egg yolks

 

- Heat all liquid ingredients and Sapodilla to a simmer, blend approximately 30 secunds until Sapodilla is fully infused

- Add eggs and sugar mixture to liquid and cool

- Churn in machine until sooth consistency is apparent.
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