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Banana Fritters with Mascarpone Sauce

Coffee Ice Cream And Drops Of Bonini Modena Traditional Balsamic Vinegar Extravecchio

Frittelle di banana con salsa

BANANA FRITTERS WITH MASCARPONE SAUCE, COFFEE ICE CREAM AND DROPS OF TRADITIONAL BALSAMIC EXTRAVECCHIO BONINI

Ingredients (for 6 people):

For the fritters:

  • 80g mashed banana pulp
  • 80g milk
  • 80g butter
  • 80g flour
  • 2 eggs
  • 1l of  peanut oil
For the sauce:
  • 3 egg yolks
  • 75g sugar
  • 125g mascarpone
  • 250g cream
  • 5 ml cognac
    For the ice cream :
    • 350g milk
    • 5 egg yolks
    • 150g espresso coffee
    • 150g sugar
    • 100g cream

To garnish :

  • 100g crumbled amaretti cookies
  • 80g wild strawberries
  • small basil leaves
  • Traditional Balsamico Extravecchio Bonini (25 years old)

Preparation:
For the banana fritters:
bring to a boil the banana pulp, milk and butter. Then add the flour and stir for about 2 minutes to create a rather thick mix. Remove from the fire and add the egg yolks one at a time. Put the mixture in 2-cm silicone dome-shaped moulds and freeze; once frozen, remove from the moulds.

For the sauce: mount the egg yolks with the sugar, add the mascarpone and cognac, keep stirring the mix and add the whipped cream.

For the ice cream: bring the milk to a boil with the espresso coffee and half the sugar. Separately, mix the egg yolks with the remaining sugar. Merge the two mixtures and bring to 82°C. Let cool, whisk in the cream, and put in the ice cream machine.

Finally, drop the frozen fritter domes in peanut oil at 170°C, fry quickly and coat them lightly with sugar. Coat the serving plate with the mascarpone sauce and pile the hot fritters on it in a circle; drop a scoop of coffee ice cream in the center. Garnish with the crumbled amaretti cookies, the wild strawberries, the tinier basil leaves and sprinkle with Traditional Balsamico  Bonini of  Modena  Extravecchio.

Francesco Apreda

Chef

Born in Naples in 1974, Francesco Apreda discovered at the age of 14 his true passion: patisserie.