Serves 10
Ingredients
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.
Method
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.
Assemblage
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.