Caramelized Banana, Black Pepper Chantilly, Coconut Macaroon
Serves 6 people:
3 bananas
3 tbsp brown sugar
2 tbsp unsalted sugar
1/4 cup midnight moonshine
6 tablespoons pop rocks
Peel the banana and slice into 1 inch thick slices.
In a non-stick pan, add the butter, sugar and slowly brown over medium heat.
Increase heat to medium high and add bananas and sauté quickly until a nice golden coloration. Add moonshine and flambé. Reserve.
Black pepper chantilly:
150 ml heavy cream
70 ml milk
1 vanilla bean
2 tablespoons powder sugar
In a mixing bowl, add the heavy cream, milk, sugar, and the inside of the vanilla bean. Mix for 5 seconds. Do not over mix! Mix for 5 seconds only.
Pour the mixture in a siphon gun with a Co2 cartridge. Reserved.
Coconut macaroons
1/2 + 1/3 cup shredded unsweetened coconut
1/6 cup sugar (2 tablespoons + 2 teaspoons)
1 1/5 tablespoons flour
2 egg white
tiny splash of almond extract
Preheat oven to 325. Combine coconut, sugar, and flour. Stir in the egg white and almond extract. Use a cookie scoop to portion the cookies on a parchment paper lined cookie sheet. Bake for 18-20 minutes or until edges are golden brown. Let cool.
Cut each macaroon into 4 pieces and place on the bottom of a soup plate, add 5 pieces of flambé banana, sprinkle 1 tablespoon of pop rock, and cover everything with the black pepper Chantilly from gun.
3 bananas
3 tbsp brown sugar
2 tbsp unsalted sugar
1/4 cup midnight moonshine
6 tablespoons pop rocks
Peel the banana and slice into 1 inch thick slices.
In a non-stick pan, add the butter, sugar and slowly brown over medium heat.
Increase heat to medium high and add bananas and sauté quickly until a nice golden coloration. Add moonshine and flambé. Reserve.
Black pepper chantilly:
150 ml heavy cream
70 ml milk
1 vanilla bean
2 tablespoons powder sugar
In a mixing bowl, add the heavy cream, milk, sugar, and the inside of the vanilla bean. Mix for 5 seconds. Do not over mix! Mix for 5 seconds only.
Pour the mixture in a siphon gun with a Co2 cartridge. Reserved.
Coconut macaroons
1/2 + 1/3 cup shredded unsweetened coconut
1/6 cup sugar (2 tablespoons + 2 teaspoons)
1 1/5 tablespoons flour
2 egg white
tiny splash of almond extract
Preheat oven to 325. Combine coconut, sugar, and flour. Stir in the egg white and almond extract. Use a cookie scoop to portion the cookies on a parchment paper lined cookie sheet. Bake for 18-20 minutes or until edges are golden brown. Let cool.
Cut each macaroon into 4 pieces and place on the bottom of a soup plate, add 5 pieces of flambé banana, sprinkle 1 tablespoon of pop rock, and cover everything with the black pepper Chantilly from gun.
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