White Chocolate Banana Bavarian with California Golden Raisin and Tropical Fruit Salsa

Layers of coconut sauce, tropical fruit compote, and mango sauce top creamy Bavarian.

Details

INGREDIENTS

    White Chocolate and Caramelized Banana Bavarian

    • 1 cup banana slices
    • sugar
    • Drawn butter
    • 1 1/2 cups heavy cream
    • 4 teaspoons unflavored granulated gelatin
    • 1/3 cup cold water
    • 6 egg whites
    • 3/4 cup sugar
    • 2 teaspoons lemon zest
    • 1/3 cup orange juice
    • 5 ounce chocolate, grated
    • 2 teaspoons California raisin juice concentrate*

    California Golden Raisin and Tropical Fruit Salsa

    • 1/4 cup California golden raisins
    • dark rum
    • 3/4 cup fresh mango, diced small
    • 1 1/2 teaspoons orange zest
    • 20 orange segments
    • 2 tablespoons brown sugar

    Mango-Vanilla Bean Sauce

    • 1/2 cup fresh puréed mango
    • 3/4 teaspoon Lime zest
    • 2 tablespoons lime juice
    • 2 vanilla beans
    • Sugar; to taste

    Coconut Sauce

    • 2 cups heavy cream
    • 1 cup toasted coconut
    • 1/2 tablespoon orange zest
    • 1/2 tablespoon orange juice
    • 1/2 cup coconut milk

    Cocoa Tuile

    • 1/4 cup unsalted soft butter
    • 1 1/3 tablespoons honey
    • 1/2 cup all-purpose flour
    • 1/2 cup powdered sugar
    • 1 egg white
    • 2 tablespoons cocoa powder

    PROCEDURE

    White Chocolate Banana Bavarian

    Sprinkle banana slices lightly with sugar and sauté in hot butter, turning once, until golden brown on both sides; set aside. Whip cream to soft peaks; set aside. Soften gelatin in cold water. Whip egg whites to soft peaks and then add sugar. Stir in gelatin, lemon zest and orange juice. Place bowl over hot water bath. Heat and stir until gelatin is all dissolved (160°F). Add white chocolate and stir until smooth. Remove from water bath and let cool. Add bananas and 2 teaspoons raisin juice concentrate. Combine beaten whites and whipped cream. Then, fold in chocolate mixture. Spoon into molds and chill.

    California Golden Raisin and Tropical Fruit Salsa

    Soak raisins in rum to cover for 4 hours. Then, combine all ingredients and let stand for 1 hour before service.

    Mango-Vanilla Bean Sauce

    Combine mango, lime zest and juice. Split vanilla beans down center and scrape beans. Discard pod and add beans and sugar to mango mixture till sweetened to taste. Set aside.

    Coconut Sauce

    Combine all ingredients and let stand for 25 minutes. Strain mixture. Set aside.

    Cocoa Tuile

    Preheat oven to 375ºF. Cream butter and honey together. Sift flour with powdered sugar and add to mixture. Beat in egg white. Reserve one-fourth mixture for later. Add cocoa powder to remainder and mix. Line a sheet pan with parchment or silicone paper and outline monkey shapes. Spread chocolate batter over templates and decorate with reserved white batter. Bake at 375ºF until golden, about 8 to 12 minutes. Remove to wire rack to cool.

    To Serve

    Blend Coconut Sauce with a hand blender until light and foamy. Unmold Bavarian onto individual serving plates. Spoon Tropical Fruit Salsa halfway around and behind it. Then, spoon Mango-Vanilla Bean Sauce around that and dot with raisin juice concentrate around that and on remaining plate. Spoon Coconut Sauce over Bavarian. Position Cocoa Monkey Tuile on top and serve.

    Note:Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.

    Nutrition Facts Per Serving

    Calories 640 (58% from fat); Total Fat 43g (sat 27g, mono 12g, poly 2g, trans 0g ); Cholesterol 130mg; Protein 9g; Carbohydrate 61g; (Dietary Fiber 4g; Sugars 48g; ); Iron 1mg; Sodium 95mg; Calcium 122mg; Potassium 517mg

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