Banana Mousse
Three Bananas (Sliced)
250 grams-Heavy Cream
200 grams-Milk
2-Vanilla Beans (Split)
8 grams -Agar
70 grams-Egg Yolks
50 grams-Icing Sugar
Slice bananas 2cm thick. Boil cream, milk, and vanilla. Once it comes to a boil pull out vanilla beans add agar and blend, cook for three minutes constantly stirring. Next mix in eggs and sugar to cream mixture. Then let rest for two minutes and then fold in clove caviar. Last pour into molds or souffle cups and refrigerate over night.
Clove Caviar
200 grams-Water
2 grams-Sodium Alginate
1 Tsp Freshly Ground Clove (or to taste)
Blend one tablespoon of ground clove with 200 grams of water strain. Then add 2 grams sodium alginate and blend.
Setting Solution
500 grams-Water
2.5 grams-Calcium Chloride
Blend 2.5 grams of calcium chloride with 250 grams of water.
Procedure
Fill syringe with clove and alginate mixture then squeeze syringe drop by drop into calcium chloride solution. After a few minutes, strain and rinse clove caviar in cold tap water.
2 comments:
Clove caviar is a great idea. I bought what I nedd for making the alginate gel a long time ago, but haven't found the momentum to try it yet. This made med want to take up that glove. Thanks
Thanks, Erik for the comment! I look forward to TGRWT #12. I enjoy reading fooducation.org and seeing the great things you do!
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