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Banana, Lime and Priprioca Ravioli

South America’s most exciting chef (D.O.M., Sao Paolo) proves that the ancient flavours of the Amazon can be as cutting-edge as contemporary three-star cuisine, from homely tapioca and the simple Brazil nut, to the exotic heart of palm. Expect a few surprises from this high-energy punk rock DJ-turned-chef.


  • Priprioca caramel

  • 160g icing sugar

  • 80ml water

  • 10ml priprioca essence

  • Crème patissiere

  • 40g pasteurised egg yolks

  • 40g icing sugar

  • 8g wheat flour (pure no yeast)

  • 200ml milk

  • Lemon and Banana Ravioli

  • 300g bananas

  • 175g icing sugar

  • 175ml water

  • 100ml lime juice

  • 2g agar agar

  • 20g gelatine sheets

  • Lime zest

  • 500g icing sugar

  • 500ml water

  • 2 medium limes, zest julienned


  • Priprioca caramel:

  • 1.

    Make a caramel with the sugar and half of the water until it reaches 190°C.

  • 2.

    Add the other half of the water and the priprioca essence. Put aside.

  • Crème patissiere:

  • 1.

    Whisk the egg yolks, sugar and flour in a bowl.

  • 2.

    Boil the milk.

  • 3.

    Add the milk to the yolks slowly while whisking, to temper the eggs. Strain the mixture and cook it on low heat, stirring constantly for about five minutes.

  • 4.

    Transfer it from the heat to a bowl and let it cool in an icy bain-marie.

  • 5.

    Cover the cream with a cling film, placing it against the surface, so it will not form a crust.

  • Lemon and Banana Ravioli:

  • 1.

    Finely slice the banana keeping its round shapes.

  • 2.

    Boil all the ingredients, except the gelatine and bananas.

  • 3.

    Add the hydrated gelatine sheets.

  • 4.

    Put the jelly on a tray, spread with a thickness of approximately 2mm and allow to set.

  • 5.

    Once set cut the jelly into circles with a round ring of 5cm in diameter.

  • Assemble the raviolis as follows::

  • 1.

    A layer of jelly a drop of creme patissiére three round slices of banana another layer of jelly

  • Lime zest:

  • 1.

    Boil the sugar and water to dissolve the sugar.

  • 2.

    Blanch the lime zest quickly in boiling water and cool it in icy water.

  • 3.

    Repeat this procedure three times.

  • 4.

    Heat the sugar syrup and add the blanched zest. To assemble

  • 5.

    Using a pastry bag, finish the raviolis with a drop of crème patissiére and two pieces of lime zest.

  • 6.

    Put three raviolis in the centre of the plate.

  • 7.

    Finish with the priprioca caramel.

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