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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.
Make a caramel with the sugar and half of the water until it reaches 190°C.
Add the other half of the water and the priprioca essence. Put aside.
Whisk the egg yolks, sugar and flour in a bowl.
Boil the milk.
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.
Transfer it from the heat to a bowl and let it cool in an icy bain-marie.
Cover the cream with a cling film, placing it against the surface, so it will not form a crust.
Lemon and Banana Ravioli:
Finely slice the banana keeping its round shapes.
Boil all the ingredients, except the gelatine and bananas.
Add the hydrated gelatine sheets.
Put the jelly on a tray, spread with a thickness of approximately 2mm and allow to set.
Once set cut the jelly into circles with a round ring of 5cm in diameter.
Assemble the raviolis as follows::
A layer of jelly a drop of creme patissiére three round slices of banana another layer of jelly
Boil the sugar and water to dissolve the sugar.
Blanch the lime zest quickly in boiling water and cool it in icy water.
Repeat this procedure three times.
Heat the sugar syrup and add the blanched zest. To assemble
Using a pastry bag, finish the raviolis with a drop of crème patissiére and two pieces of lime zest.
Put three raviolis in the centre of the plate.
Finish with the priprioca caramel.
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