Serves 10


Caramel priprioca

320g sugar

80ml of water

20ml of essence of priprioca

Priprioca pudding

80g pasteurized yolks

60g sugar

250ml single cream

250ml milk

2 gelatin sheets

Crème patisserie

200ml milk

8g of wheat flour

40g sugar

40g of pasteurized yolk of an egg

Ravioli lemon and ouro banana

175g sugar

175ml water

100ml of lemon juice

2g of agar-agar

20g of gelatin

Ouro banana finely sliced into slivers

Sugar syrup for the confit of lemon zest

500ml water

500g sugar

White kikurage mushroom

One unit of kikurage mushroom.


Caramel priprioca

Make a caramel with the sugar, once heated to about 142°C add the essence of priprioca and water.

Priprioca pudding

Heat the milk and the single cream but do not let it boil. Beat the yolks with the sugar until the mixture is pale yellow. Hydrate the gelatin sheets and dissolve them in the previously heated milk. Slowly mix the milk with the yolks
and strain. Line the bottom of 30ml sphere silicone moulds with caramel. Pour the pudding liquid over the caramel. Steam in a 90°C oven for 10 to 12 minutes.

Crème patisserie

Mix the egg yolks, sugar and flour in a bowl. Boil the milk. Slowly add the milk to yolks and simmer. Strain the mixture and cook over low heat, stirring constantly for about 5 minutes. Remove from heat, transfer to a bowl, which is over a cold water bath, cream and cover with a plastic film, leaving it leaning over the surface of the cream so that it does not form a crust.

Ravioli lemon and ouro banana

Boil all ingredients except the gelatin and bananas. Add to gelatin. Pour the gelatin into a pan, leaving a thickness of about 2mm. Cut the gelatin with a round 5cm diameter ring.

Assemble the ravioli as follows:

• A layer of gelatin
• A drop of cream Patisserie
• 3 sliced banana
• another layer of gelatin

Sugar syrup for the confit of lemon zest

Boil the ingredients until sugar dissolves.

Julienne zest of lemon confit

Blanch the zest of lemon in boiling water and cool quickly in ice water. Do this procedure 3 times. Heat the sugar syrup and add the blanched zest.

White kikurage mushroom

Rehydrate the mushroom in the water overnight. Cook them in 500ml water and add 500g sugar.


With the aid of a piping bag, finish the raviolis with a drop of crème patisserie and two lemon zests. Brush the tips of the kikaruge with a dash of powdered gold. Place the pudding at the left side of a 25 cm x 10 cm slate. At the centre of the slate, place the ravioli and, at the right side, place one kikurage mushroom. Finish the assembly with a dash of priprioca caramel across the plate.