Wednesday, May 26, 2004
Oh go ahead, start with desert... I think that's a tradition somewhere in the world, I do, really.
Cordon Verte School's recipe number 3 in our celebration of Vegetarian Week on The Green Cutting Board.
CARAMEL BANANA & BERRY BRIOCHE WITH ZESTED MASCARPONE
recipe by Cordon Vert
Gourmet Dinner – Dessert
Serves 4
Prep Time:15 mins
Cooking Time: 7 mins
Ingredients
5 oz - vegetarian mascarpone cheese
1/2 - lime, juice and grated rind
4 - vegetarian brioche finger rolls, halved (or use slices of cinnamon/raisin bread)
1 oz - unsalted butter
1 oz - light muscovado sugar (raw, unrefined sugar that retains the dark molassas color and flavor)
1/4 tsp - cinnamon powder
2 tbsp - dark rum
4 - small bananas, thickly sliced on the diagonal
4 oz - strawberries, raspberries and/or blueberries (in Florida kiwi, strawberries and guava do very well in this dish, with green pistachios)
1 oz - pistachios, peeled and roughly chopped
Method
1. Mix the lime juice and zest with the mascarpone cheese.
2. Grill the brioche lightly on both sides.
3. Melt the butter gently in a frying pan, then add the brown sugar. Once it begins to bubble add the rum and cinnamon and cook the bananas lightly, turning once.
4. Place two slices of the brioche brushetta on each plate and top with the bananas and sauce.
5. Surround with fresh fruit and top with a quenelle of mascarpone. (Not the usual meaning of quenelle: a dumpling of meat or veg mixture bound with egg. Here they mean the shape rather than the ingredient. This refers to a cigar shaped dolop of fresh marscapone cheese formed by transfering the dolop between two spoons until the desired shape, its an aesthetic thing.)
6. Garnish with the chopped pistachios.
Gourmet Dinner – Dessert
Serves 4
Prep Time:15 mins
Cooking Time: 7 mins
Ingredients
5 oz - vegetarian mascarpone cheese
1/2 - lime, juice and grated rind
4 - vegetarian brioche finger rolls, halved (or use slices of cinnamon/raisin bread)
1 oz - unsalted butter
1 oz - light muscovado sugar (raw, unrefined sugar that retains the dark molassas color and flavor)
1/4 tsp - cinnamon powder
2 tbsp - dark rum
4 - small bananas, thickly sliced on the diagonal
4 oz - strawberries, raspberries and/or blueberries (in Florida kiwi, strawberries and guava do very well in this dish, with green pistachios)
1 oz - pistachios, peeled and roughly chopped
Method
1. Mix the lime juice and zest with the mascarpone cheese.
2. Grill the brioche lightly on both sides.
3. Melt the butter gently in a frying pan, then add the brown sugar. Once it begins to bubble add the rum and cinnamon and cook the bananas lightly, turning once.
4. Place two slices of the brioche brushetta on each plate and top with the bananas and sauce.
5. Surround with fresh fruit and top with a quenelle of mascarpone. (Not the usual meaning of quenelle: a dumpling of meat or veg mixture bound with egg. Here they mean the shape rather than the ingredient. This refers to a cigar shaped dolop of fresh marscapone cheese formed by transfering the dolop between two spoons until the desired shape, its an aesthetic thing.)
6. Garnish with the chopped pistachios.
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