Coffee, cocoa and sea salt sorbet
33g Ground coffee
113g Sugar
56g glucose
453g water
20g cocoa
6g sea salt (Maldon)
(1) Add all ingredients to a pan and bring to boil
(2) Pass through a fine sieve into a paco jet container
(3) Freeze solid
(4) Blend immediately prior to serving
Coconut and olive oil cake
200g dry coconut flake
50g polenta
5g baking powder
122g olive oil
100g butter
200g palm sugar
13g cake flour
3 egg
40g coconut oil
(1) Cream together butter, palm sugar, coconut oil until smooth and light
(2) Whilst mixing gradually add beaten egg
(3) Whilst continuously mixing very slowly add olive oil
(4) Mix together polenta, baking powder, dry coconut flake, cake flour
(5) Fold dry ingredients into the egg butter mix
(6) Line tray with baking paper and bake at 150oC for 1 hour 45 minuets
Coffee tuille
5g ground coffee
200g water
30g isomalt
3g xanthan gum
(1) Place coffee and water in a pan bring to boil and simmer for 2 minuets
(2) Pass through a sieve and allow to cool
(3) Blend coffee water, isomalt and xanthan gum together to form a smooth paste
(4) Spread evenly and thinly onto a silicon mat and dehydrate at 54oC for 24 hours
Banana and sea salt puree
200g fresh banana (diced)
30g butter
100g double cream
5g sea salt
(1) Place a pan on the heat and allow to get hot
(2) Add diced banana to the dry hot pan
(3) Toss the bananas continuously, scrape the pan if the banana starts to stick ( do not allow the banana to burn ) and allow sugars to caramelize
(4) When the bananas are golden color and start to break down add butter and caramelize until the butter is nut brown
(5) Add cream, de glaze pan and bring to boil
(6) Remove from heat, add salt and blend until smooth
(7) Pass through a fine sieve, cool and reserve for later use