White chocolate namelaka
- 170 g of white chocolate
- 10 g of glucose
- 115 g of milk
- 3 g of powdered gelatine
- 20 ml of water
- 200 g of cream
Toast the white chocolate in the oven at 135 ºC for 35 min.
Cool to 50 ºC and add the glucose.
Boil the milk, add the gelatine, the cold liquid cream and pour over the toasted white chocolate. Crush and put it in the fridge to set.
Once set, break with a rod, place in a siphon and add 4 doses of NO2.
Whip the foam in a gastronorm container with cover and vacuum valve, cover and fit the valve without tightening, connect the hose and begin to produce the vacuum. Once the mixture has risen half way up, remove the hose quickly and freeze the container. Once frozen, cut into pieces according to taste and serve.
Sous vide cooked banana
- 150 g sugar
- 50 g glucose
- 100 ml rum
- 100 ml water
- 1 cinnamon stick
- Peel of 1 lemon
- Peel of 1 orange
- 4 ripe bananas
Make caramel with the sugar and glucose, deglaze with the water. Add the cinnamon and the lemon and orange peel and reduce to obtain a smooth creamy texture.
Cool, add the rum and strain.
Place the newly peeled bananas individually in a vacuum bag with 50 g of the mixture.
Cook in the Sous Vide at 65 ºC for 20 minutes, cool and set aside.
To regenerate, warm to 65 ºC for 2 minutes.