Recipe courtesy of Jean-Claude Perennou
Passion Banana Dacquoise
- Level: Advanced
- Yield: depends on size of molds
- Total: 2 hr 20 min
- Prep: 1 hr
- Inactive: 30 min
- Cook: 50 min
Ingredients
Macaroon:
1/4 cup plus 2 1/4 teaspoons almond flour
2 tablespoons plus 1/2 teaspoon cake flour
1/4 cup egg whites
2 tablespoons plus 1 teaspoon sugar
Shredded, sweet coconut
Powdered sugar
Sauce Anglaise:
2 egg yolks
1/4 teaspoon vanilla
1 tablespoon plus 2 teaspoons sugar
6 tablespoons plus 1 1/2 teaspoons milk
3 tablespoons plus 1 teaspoon heavy cream
Mousse:
2 sheets gelatin
1/4 cup cold water
3/4 cup plus 2 teaspoons heavy cream
2 egg yolks
2 tablespoons water
2 tablespoons sugar
3 ounces white chocolate
Gelee:
1/4 cup plus 1 tablespoon passion fruit puree
2 tablespoons plus 1 1/2 teaspoon sugar
2 tablespoons plus 1 teaspoon water
1 sheet gelatin
Glaze:
3 tablespoons plus 1 teaspoon passion fruit puree
3/4 cup plus 1 tablespoon neutral glaze (mixture of water, sugar and pectin)
3 tablespoons plus 1 teaspoon water
Pabana sauce:
1 tablespoon plus 2 teaspoons sugar
1/2 cup pabana puree (mixture of mango, banana and passion fruit, available at gourmet/specialty stores)
1 teaspoon cornstarch
1 tablespoon cold water
Directions
- Preheat the oven to 350 degrees F.
- For the Macaroons: Sift together the flours. Whisk the egg whites, slowly adding the sugar, until they form firm peaks. Fold in the dry ingredients. Place the mixture into a pastry bag and pipe into 2 1/2-inch mounds onto a parchment-lined baking sheet. Top with shredded coconut. Bake for about 20 minutes. Dust with powdered sugar.
- For the Sauce Anglaise: Combine the egg yolks, vanilla and 1 tablespoon of the sugar in a small bowl and set aside. In a small saucepot over medium heat, scald the milk, heavy cream, and the remaining sugar. Temper the yolk mixture using a small amount of the scalded liquid, then add the tempered yolks into the saucepot with the rest of the liquid.
- Over medium heat, stir this mixture constantly using a heat-resistant spatula or wooden spoon until the mixture has thickened enough to coat the back of a spoon; this should take approximately 1 minute. Be careful that the mixture does not come to a boil. Strain the mixture into a metal bowl which is sitting in an ice bath. Let cool completely, stirring occasionally, until ready to serve.
- For the Mousse: In a very small metal bowl or 1 cup glass measure, sprinkle the gelatin into 1/4 cup cold water to soften, and set aside. Place the heavy cream into a large bowl and whip using a hand mixer until soft peaks are formed. Set aside in the refrigerator. Place the egg yolks in a 2-quart mixing bowl and set aside. In a 1/2 quart sauce pot, combine the 2 tablespoons of water and sugar, and bring to a boil. Cook until the mixture reaches the soft ball stage, about 248 degrees F on a candy thermometer. Start beating the egg yolks on medium speed, and slowly add in the sugar syrup. Beat until the mixture is thick and cool. Melt the white chocolate in a bowl over a double boiler over simmering water. Remove the bowl of melted chocolate and set aside, keeping it warm. If you used a metal bowl for the gelatin, melt the gelatin over the same simmering water, otherwise, melt the gelatin in the microwave. Temper the gelatin using some of the beaten egg yolk mixture, then add this back into the egg yolk mixture and mix well. Working quickly to prevent lumps from forming, fold a small amount of whipped cream into the warm chocolate. Then fold in the egg yolk and gelatin mixture. Fold in the remaining whipped cream.
- For the Gelee: Combine the passion fruit puree, sugar and 2 tablespoons of the water in a pot and bring to a boil until combined. Set aside. Soak the gelatin in a bowl with the remaining 1 teaspoon of water and add it to the mixture when softened. Let everything cool.
- For the Glaze: Bring all of the ingredients to a boil until well combined, then let cool slightly keeping warm for service. When serving, you do not want the mixture to be so warm as to melt the mousse.
- For the Pabana Sauce: Combine sugar and pabana puree in a small pot and bring to a boil. Remove from the heat. Mix together the cornstarch and water, then add this to the puree. Return the mixture to medium heat and let simmer for about 5 minutes.
- To serve: In individual 4-ounce dome shaped molds, place a serving white chocolate mousse about 3/4 of the way up. Add passion gelee into the center of the mousse, then place a macaroon on top. Place the mold in the freezer until it is completely frozen.
- Unmold the dessert, and dip the rounded part into the soft glaze. Drizzle the pabana sauce around the plate, and place the dome in the center of the serving plate.