Nitro poached passionfruit meringue, banana bread crumb, strawberry gel and Bimbadgen Fortified Verdelho cream

1.

Pre – heat oven to 140 degrees and grease an appropriate size bread / loaf tin

2.

Sift together the flours and cinnamon

3.

Whip the butter and sugar until pale and light

4.

Beat the eggs and add slowly to the butter sugar mix

5.

Slowly add the milk

6.

Fold through the flour

7.

Fold through the bananas

8.

Place in a greased baking tin and bake at around 140 degrees until a skewer can be inserted into the bread and removed cleanly (approximately 45mins)

9.

Once the cake has cooled, break into pieces and blitz in a food processor to create crumb, store in an airtight container

1.

Add all ingredients to a pot and bring to the boil whilst stirring vigorously

2.

Strain through a fine strainer into a shallow baking tray and allow to set firm in the fridge

3.

When the mixture has set, blitz in a blender and pass through a fine strainer again to obtain a smooth consistency

4.

Store in a disposable piping bag until required

1.

Add Bimbadgen fortified Verdelho to a small pot and reduce to a syrup like consistency. Allow to cool

2.

Whip the cream and gently fold through the reduced fortified Verdelho

3.

Store in an airtight container in the fridge

1.

Whip the egg whites to soft peaks and then slowly sift in the caster sugar whilst beating on a high speed

2.

Whip to firm peaks and then fold through and passionfruit syrup

3.

Immediately spoon the mixture into the liquid nitrogen and allow a shell to form on the outside, but remove before it sets completely firm.

1.

Place the banana bread crumb in small piles on the plate

2.

Sporadically dot the strawberry gel

3.

Scoop dollops of the Bimbadgen Verdelho cream onto the plate.

4.

Place the Poached passionfruit meringue on the plate

5.

Garnish with berries, flowers and some passionfruit syrup.