Tropical Cacao Chocolate, Coconut, Banana, Nibs

Tropical Cacao Chocolate, Coconut, Banana, Nibs by Evan Sheridan.

Coconut chocolate cream, banana-anise gelato, amarena cherry custards, coconut foam, candied cacao nibs and banana nib tuiles by Evan Sheridan, Executive Pastry Chef of The Umstead Hotel and Spa in Cary, NC.

 

Evan Sheridan, Executive Pastry Chef, The Umstead Hotel and Spa, Cary, NC.

Coconut Chocolate Cream:

In a saucepan, combine coconut puree with sugar and cocoa powder and bring to a simmer. Whisk together eggs and egg yolks and temper into the coconut mixture. Cook, stirring, to 185°F. Pour over chocolate in bowl and emulsify. Blend in drained gelatin and salt. Cast in 1 ½” sphere molds and allow to set in freezer.

Banana-Anise Gelato:

1. In saucepan, combine milk, cream, milk powder, sugar, glucose powder and stabilizer and cook to 185°F. Temper in egg yolks. Strain and cool.

2. Blend banana puree in by hand and then either Pacotize or process in batch freezer.

Amarena Cherry Custards:

Infuse vanilla into cream and heat. Add sugar. Temper egg yolks into mixture and heat to 185°F. Stir in drained gelatin and cherry juice. Strain and cast into micro flavor bar molds. Add chopped cherry pieces. Freeze until set.

Coconut Foam:

1. Heat the coconut puree with the bloomed gelatin and sugar until the gelatin completely melts. Blend in xanthan gum. Allow to set.

2. Break up and load into ISI siphon with 3 charges.

Candied Cacao Nibs:

In heavy saucepan, cook sugar and water to soft ball stage. Add cacao nibs and stir off heat until crystallized.

Banana Nib Tuiles:

Cream confectioners’ sugar with softened butter. Add puree, then cake flour. Spread onto sheet pan lined with baking mat and bake at 350°F. Halfway through baking, sprinkle nibs over batter. Bake until browned and cool, then break into small, irregular pieces.

Assembly:

1. Unmold the chocolate coconut spheres and the cherry custards.

2. Dispense the Coconut Foam into liquid nitrogen and break up into tiny pieces with a whisk. Store this in the freezer and refresh with liquid nitrogen when needed.

3. Plate a small mound of the Candied Cacao Nibs on the left side of the plate. Place the chocolate coconut sphere on the right side of the plate. Arrange 2 of the Amarena Cherry Custards on opposite sides of the plate. Place a quenelle of the gelato on top of the Candied Cacao Nibs. Partially cover the chocolate coconut orb with the Coconut Foam. Place pieces of the Banana Nib Tuile on top of the orb and quenelle. Garnish with fresh herbs and flowers.

 


Click here to read more about this and related recipes in the article "CRPC 4: Freaks of the Industry - Episodes 1 & 2."