Sweet ravioli of banana and lime from the famous Brazilian chef of the restaurant " DOM " - Alex Atala and the author of the eponymous cookbook. These ravioli are a vivid example of how to achieve an elastic, but elastic jelly, you can use a mixture of agar-agar and gelatin.
Ingredients for 4 servings.
10 essence of priprioca
For the custard:
40 egg yolks
8 wheat flour
For banana ravioli:
100 lime juice
2 agar agar
For lemon zest:
2 lemon zest (straw)
- For caramel, combine sugar and half water, boil to a temperature of 190C, add half the remaining water and essence of priprioca.
Mix egg yolks, sugar and flour in a bowl. Bring milk to a boil. Add milk in a thin stream in the egg mixture stirring constantly. Strain the mixture and heat on low heat for 5 minutes stirring constantly. Remove from heat and cool on ice. Cover the surface with a film to avoid film formation.
Cut the banana into thin slices, keeping a round shape. Mix and bring to a boil sugar, water, lemon juice and agar. Add the soaked gelatin plates. Pour the mixture on a Fox with a thickness of about 2 mm. after hardening, cut the layer with a metal ring circles with a diameter of 5 cm.
On one layer of jelly drip custard, put three slices of banana on top, cover with a second layer of jelly.
Serve as a standalone dessert or as a Supplement.