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Bread and butter pudding with fresh banana & dark rum, coconuts toffee dots, banana ice cream, malt crumble, bergamot Malto, roasted coconuts flakes, pluck mints.

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Bread and butter pudding with fresh banana & rum:

Eggs mix: 10 ecologic eggs, 10 egg yoke, 400g of sugar, ½ milk, ½ cream, 2 vanilla pods, 150g of Captain Morgan rum, (2 whole toast bread, 6 fresh slice banana). (Recipes for 2 half’s gastro tray).

Whisk the egg, yokes eggs, sugar, vanilla, together a first for a good 5 minute, then add the milk, cream, rum, whisk well, then reserve in the fridge over night, next day sift the mix, then reserve a side until needed.

Confection of the pudding: Take the 2 wholes toast bread portion them at 29 cm long then slice them on the slicer machine size no 15, then lay 2 slice next to each other, in 2 half’s gastro tray lay down with baking paper, trimming off the crust in the meddle part (for the bottom and top part), then slice 6 fresh banana, dress them evenly on to the toast bread then cover with a new layer of slice toast bread, divide the eggs mix in half and pore it on to the pudding, compress the terrine in the vacuum machine at 95 to get the liquid every where, then bake at 150 degrees for 30 to 35 min then cold down in the fridge under pressure flat, when cold portion terrine in rectangle of 9 cm long on 3 cm large, reserve on to tray in the fridge until needed. For service butter fry to golden coloration the top and bottom part then serve as show.   

Coconuts toffee dots: 2 kg of sugar, 2 dl of water, 1 can of coconuts milk (3 litter), 20g of agar agar mix with 20g of sugar / litter.

In a pot start a caramel with the sugar and water, when reaching good caramelization point deglaze with the coconuts milk, reduce down by 1/3, measure the liquid content, bring back the mix to boiling point, blend in the agar agar & sugar mix, whisking for a couple of minute then set in plastic contender in the fridge until cold. When cold ruffle dices, then blend in the thermo blender with 1 dl of sugar lay and 1 g of xantana by kg, reserve in vacuum piping bag or squeeze bottle in the fridge until needed, a la minute drop 3 dots on to the plate as show. 

Banana ice cream: 2 litter of whole milk, ½ litter cream 38%, 1,250 kg of sugar, 7 lemon juice, 2,5 kg of mature banana.

In a pot bring to boiling point, milk, cream, sugar, cold down to room temperature then blend in the banana, to smooth consistency then divers in to paco jet contender and freeze.

Bergamot and Malto crumble: 100g Malto, 300g of icing sugar, 1,5 g of bergamot essence, 90g of soya oil.

In a boll diverse at first the Malto powder then slowly, whisk in at first the bergamot essence, then the soya oil, then finish mixing in the icing sugar to homogenous consistency them reserve vacuum hard until needed, A la minute drizzle half a spoon full on to the plate as show.

Roasted coconuts flake: Take the coconuts flake then diverse them on to gastro tray lay down with baking paper then roast at 150 degrees until reaching golden coloration around 20 to 30 min tossing them around time to time, cold down then reserve in plastic box with silicasec until needed.

Malt crumble: 800g of flour, 200 g of malt flower, 1 kg of butter, 1 kg of sugar, 900g of roasted split almond. Combine all the ingredients in the robot and mix with a paddle, then crumble the dough onto a baking sheet and bake it at 165 degrees until cook, and cold down, then finish by blinding the biscuit to a ruff crumble and reserve in plastic contender with silicasec.

Banana tuile: Trim the skin of 15 banana, then slice on to the slicer machine in the long way, size no1 then dress on to tray lay down with silicon maps, gently sift some icing sugar on top and cook at 80 degrees open fan for a good 4 h, cold down, reserve in plastic contender between baking paper, and silicasec until needed

Pluck mint.

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