May 22, 2018 - Recipes

White Meeting

by Pierpaolo and Riccardo Magni

A banana gelato, embellished with spicy caramel sauce, meets a delicate meringue creating an exclusive sweet composition. Both recipes are taken from the book Reverse Fusion, published by Editrade.

BANANA GELATO

COMPOSITION
• Banana gelato • Spicy caramel sauce • Caramelized chopped walnuts • Fresh whole milk

INGREDIENTS:

• water 370 g
• sugar 185 g
• dextrose 26 g
• banana pulp 412 g
• lemon juice 6 g
• neutral fruit stabilizer 1 g

According to best practice.

• water 370 g
• sugar 177 g
• banana pulp 412 g
• lemon juice 6 g
• fruit base 50 35 g

SPICY CARAMEL SAUCE

INGREDIENTS:
• sugar 120 g
• water 80 g
• glucose syrup 20 g
• cream 35% fat 100 g
• butter 20 g
• mixture of spices 3 g
(ginger, nutmeg, cinnamon, pepper, cloves)

INSTRUCTIONS
Heat the sugar, water, spices, and glucose syrup to 200°C.
Combine the hot cream with the butter and heat to 105°C. Emulsify.
Chill covered.

CARAMELIZED CHOPPED WALNUTS

INGREDIENTS:
• sugar 110 g
• water 40 g
• chopped walnuts 180 g

INSTRUCTIONS

Heat water and sugar to 118°C. Combine the chopped walnuts and crystallize.
Spread out to cool and sprinkle with melted cocoa butter to preserve the crunchiness.
Store in airtight containers.

Assembly and decoration

Blend the banana gelato with milk and a few drops of spicy caramel.
Line the sides of the glass with the caramel and pour in the smoothie.
Complete with meringue and dried exotic fruits.

MERINGUE

This meringue made in the oven is particularly suitable for producing sticks, shells, disks, leaves, and flowers
for decorating cakes, single portions, semifreddos, cones, and cups.

INGREDIENTS:
• pasteurized egg whites 200 g
• sugar 400 g
water-soluble food coloring if desired

INSTRUCTIONS
Heat the egg white with half of the sugar to 40°C and beat.
When half finished, while still beating add the remaining
sugar and finish. Make sure the meringue is stable, soft, and light.
Place in a pastry bag with a smooth or starred nozzle and then create the desired shapes on the baking paper.
Bake in the oven at 120°C valve open until totally dried.
The finished product should be stored in airtight containers.

Magni