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Ingredients
Chocolate Beignets
3 cups flour
½ cup sugar
2/3 cup cocoa powder
½ teaspoon salt
2 cups carbonated water
½ cup melted butter
5 eggs
Tahitian Vanilla Bean Ice Cream
1 liter half and half (½ liter milk with
½ liter of cream)
1 1/4 cups sugar
10 egg yolks
1 Tahitian vanilla bean
Caramelized Bananas
8 Ecuadorian bananas, peeled, split in half
length wise
1 tablespoon whole butter
4 ounces rum
1 cup brown sugar
Chocolate Ganache
1 pound of bittersweet chocolate, chopped
1/3 cup of butter
12 ounces of heavy cream
¼ cup powdered sugar
1 quart vegetable oil
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Method
For Chocolate Beignets
With an electric mixer, combine flour, sugar, cocoa,
salt and then add water. Mix in eggs, one at a time
and mix until well combined.
For Tahitian vanilla bean ice cream
Bring half and half, sugar and the vanilla bean to
a boil in a heavy saucepan. Cover and steep for 20
minutes. Bring back to a boil and in a separate bowl,
mix the egg yolks and remaining sugar. Pour ¼
of the warm liquid into the yolks, whisk and return
to the saucepan. Cook over medium heat, stirring constantly
until a thin custard forms or coats the back of a
wooden spoon. Strain, chill and freeze in an ice cream
machine.
For Caramelized Bananas
Melt butter in large sauté pan, when it begins
to “sizzle” add the bananas and lower heat. When bananas
begin to brown at the edges, remove pan from burner,
add the rum, carefully return pan to burner and allow
the rum to flame. Remove bananas from the pan to a
warm plate. Add brown sugar to rum and stir until
smooth. Return bananas and coat with sugar sauce.
For Chocolate Ganache
Combine butter and chocolate in a bowl. Bring the
cream to a boil and pour over the butter and chocolate.
Let sit for two minutes. Mix until smooth. Chill and
roll into
1 inch balls and freeze. Heat one quart of vegetable
oil to 375ºF. Drop the ganache ball into the
batter using a fork, coat well. Then, drop the ganache
batter combination into the hot oil for 1 to 1 ½
minutes. Drain the beignets on paper towels.
Serve with chocolate sauce, caramelized bananas, vanilla
ice cream and dust with powdered sugar.
Serves 8
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