AskTheChef desserts Tarte Tatin of Banana with nutmeg

You cannot make a typical tarte tatin with banana, because the banana quickly overcooks before the tarte is done. In this recipe, we split the preparation, so each part gets done perfectly. We sugar the puff pastry to create the flavour that a conventional tarte tatin would acquire after the full baking time. What really makes this version stand out is the addition of nutmeg; with the banana, a truly stellar combination.

Tarte tatin of banana with nutmeg

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Ingredients

10sheetspuff pastry
1 dlsugar water (1:1)
3 bananas
1 lemon, juiced
100gsugar
50gbutter, unsalted
  nutmeg

Preparation method

  • Punch 6cm-diameter rounds out of the puff pastry.
  • Poke the puff pastry rounds with a fork to keep them from rising too much.
  • Brush both sides with sugar water and set aside for 10 minutes. Brush them again and place the rounds between two silicone sheets.
  • Bake in a 185°C oven until they are nicely golden brown and caramelised.
  • Store in an air-tight container until ready to use.
  • Cut the bananas into slices 1.5cm thick and combine with the lemon juice to prevent discolouring.
  • In a dry pan, caramelise the sugar and then add the butter.
  • Add the banana and caramelise briefly.
  • Grate nutmeg on top and let cool at room temperature.
  • Top the puff pastry rounds with the caramelised banana and heat in the oven until warm.

Serving suggestions

  • As a component in a dessert; wonderful in combination with vanilla ice cream or ice cream with nutmeg.
  • In a miniature version, as part of a pre-dessert, e.g. with citrus fruit, elderflower or grapes.
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AskTheChef recipe Caramelised Apple With Calvados And Butter

Ingredients

2 apples, Jonagold
2tbspbutter, clarified or neutral oil
50gcane sugar
1dlCalvados
50gbutter

Preparation method

  • Cut the apples in the desired shape. In this case, we have made balls using a melon baller.
  • Briefly fry the apples in the clarified butter or oil.
  • Add the cane sugar and allow to briefly caramelise without shaking the pan.
  • Next, caramelise the apples on all sides and deglaze with the Calvados. Reduce until the liquid is slightly syrupy.
  • Add small flakes of butter until you have a lovely caramel.

Serving suggestions

  • As a component in a dessert or savoury dish, e.g. with game, Brussels sprouts or red beetroot.

Askthechef recipe Cranberry Bavaroise

This great dessert is perfect to end a great menu!

Ingredients

500gcranberry coulis
14ggelatin leaves
200gegg white Italian meringue
400mlwhipping cream

Preparation method

  • Soak the gelatin leaves in cold water. Heat a little of the cranberry coulis and dissolve the gelatin in it.
  • Add the remaining coulis.
  • Mix half the coulis with the Italian meringue and blend well.
  • Add the rest of the coulis and blend well.
  • Beat the whipping cream to a yoghurt-like consistency and fold into the coulis mixture.
  • Pour into a mould and allow to set in the refrigerator or freezer.
  • Remove the bavaroise from the mould and use.

Serving suggestions

  • As part of a dessert with orange and vanilla components.
  • As a component in a dessert with pistachio ice cream and yoghurt sponge cake. 

Askthechef recipe Cranberry coulis

A wonderfully fresh dessert sauce that can serve as a basis for many other components. I hope you Enjoy this one!

Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands.

Ingredients

1000gcranberries
375gcane sugar
100mlorange juice
100mlred port wine
2 cloves
2 cinnamon sticks
  orange, zested

Preparation method

  • Measure all the ingredients and put them in a saucepan.
  • Bring to the boil and cook the cranberries in the liquid until done.
  • Drain through a sieve, collecting the liquid.Use the cranberries as a garnish for dishes with game or fowl.
  • Allow the liquid to cool and use as a sauce or as a basis for a different component such as cranberry sorbet, bavaroise, or gel.

Serving suggestions

  • As a sauce to go with a dessert such as an orange salad with spiced ice cream.
  • As a sauce to go with a dessert such as a semolina pudding with pistachio ice cream.

Askthechef recipe Lime Merengue

Today is a little bit down the sweet route, this amazing recipe is simple and is a perfect basic recipe for a lot of desserts! We have two separate sides to this recipe. The Basic one and the one you can use for garnish. ENJOY!! 😀

Ingredients

125mlwater
250gsugar
150gegg whites
50gsugar
9gcitric acid
2 limes, juice and zest

Preparation method

Basic recipe method:

  • Heat the water and the 250g of sugar to 120°C.
  • As soon as the syrup reaches a temperature of 114°C, beat together the egg whites with the 50g of sugar on the fastest setting.
  • Once the syrup reaches 120°C, slowly drizzle it into the egg white mixture while continuing to beat.

Garnish recipe method:

  • Mix in the citric acid and lime zest and juice.
  • Thinly spread the egg white mixture onto baking sheets, and dry in a drying oven for six hours at 60°C. 
  • Store the meringues in an air-tight box with silicone granules. Ensure that the meringues don’t come into contact with the silicone granules by using baking paper.

Serving suggestions

  • In a dessert with lime, lemon, orange, apple and yoghurt. 
  • As part of a composition e.g with red fruits, yoghurt and chocolate. 
  • As part of a composition e.g with lemon curd, orange and citrus sorbet. 

AskTheChef recipe Butternut squash Toffee

Happy Halloween Everyone! please like and share!

Ingredients:

1 butternut squash, about 900 g
2tbsp olive oil
150g cane sugar
2g salt
Preparation method:

- Clean the butternut squash. Remove the peel with a vegetable
 peeler and remove the seeds and stringy pulp.
- Cut 500 g of the flesh into pieces and blend as finely 
as possible in the blender or food processor.
- Heat the olive oil in a suitable pan and add the finely
 blended butternut squash, the sugar, and the salt.
- Leave it to gently evaporate and caramelise on a very 
low heat while stirring regularly.
- Pass through a sieve if necessary.

Serving suggestions:

- As part of a starter, entremets, or main dish, e.g. 
with fried scallops or lobster.
- As part of an amuse-bouche, e.g. with pumpkin, 
fennel, celeriac, or conical cabbage components.

Hope you enjoy! if you have any questions please let us know!