Chef's Corner
Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.
Instructions
For the Shortbread Crust
Step 1
Cream butter, salt, sugar and vanilla extract
Step 2
Add flour and mix until combined
Step 3
Place dough onto ½ sheet of parchment paper and place another piece over-gently roll dough to fit the ½ sheet paper
Step 4
Crust should be about ¼” thick
Step 5
Place sheet of dough onto ½ sheet pan and chill in cooler for about 30 minutes
Step 6
Once firm, bake at 350°F for about 8 minutes until lightly golden brown
Step 7
When removed from oven, take ½ sheet pan frame and press into dough
Step 8
Let cool and begin to prepare other components
For the Vanilla Mousse
Step 1
Bloom gelatin in cold water (5x the weight listed above).
Step 2
Whip heavy cream B to soft peaks and reserve in cooler.
Step 3
Combine whole milk, heavy cream A, and vanilla paste in a pot and bring to a simmer.
Step 4
In separate bowl, combine egg yolks and sugar. Temper yolks with hot cream mixture and return to stove to cook to 85°C
Step 5
Once cooked, add gelatin and let mixture cool to 31°C
Step 6
Gently fold whipped heavy cream B into mixture
Step 7
Cast 800g of vanilla mousse on top of your chilled shortbread crust and spread evenly
Step 8
Freeze frame until firm
For the Banana Foster Jam
Step 1
Combine brown sugar and pectin and mix with whisk so pectin is evenly dispersed
Step 2
Bloom gelatin in cold water
Step 3
Slice bananas into coins and set aside
Step 4
In a pot, combine butter, cinnamon, salt, vanilla, brown sugar and pectin and begin to melt
Step 5
Once completely melted, add sliced bananas and rum and cook for about 5 minutes until mixture has thickened
Step 6
Remove from heat and add bloomed gelatin
Step 7
Scale out 1200g and set aside to slightly cool
Step 8
Once cooled, remove frozen ½ sheet pan and spread banana jam over the vanilla mousse that has been set
Step 9
Quickly return to freezer and let that layer freeze
For the Banana Crème Brulee Custard
Step 1
Combine sugar and NH pectin and whisk together so pectin is dispersed evenly
Step 2
In a pot, combine heavy cream, whole milk, vanilla paste, salt, fresh banana and brown sugar and bring to simmer
Step 3
Add in pectin/sugar mix
Step 4
Temper egg yolks and cook entire mixture to 85°C
Step 5
Hand blend mixture
Step 6
Scale out 650g and cast over frozen banana jam layer
Step 7
Spread evenly and return to freezer to set overnight
For the Rum Caramel Sauce
Step 1
Heat heavy cream slowly until it starts to steam, set aside
Step 2
In second pot, slowly begin to caramelize sugar a little bit at a time, once sugar has been caramelized to a deep amber brown add hot heavy cream to deglaze
Step 3
Add butter, salt and vanilla and cook entire mixture to 106°C
Step 4
Once caramel reaches that temperature add dark rum and hand blend
Step 5
Set aside to thicken and cool
Step 6
Garnish dessert with rum caramel sauce
Additional Tips:
1. It’s important to let layers freeze in between making them otherwise they will all blend together.
2. Once entire frame has been made and frozen overnight, you can then unmold and remove frame. Place on cutting board and cut into desired sizes. I suggest a 5”x1” bar for serving size. Sprinkle Turbinado sugar evenly on top of the bar and slowly caramelize. Repeat the process for more of a sugar crunch.
Meet the Chef
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Danielle Marelli received her Certificate in Pastry Arts from the French Pastry School. Upon graduation, she spent two years as a pastry chef at the St. Regis Monarch Beach in Dana Point, California. Now with multiple years of experience in the hospitality industry, Marelli brings her unique vision and talents to The Gwen, a luxury hotel in Chicago.
