Banana & Coconut Entremet

Recipe by Kenneth Hett

Banana Cake

30g     Caster sugar

130g   Ripe bananas, chopped.

10g     Dark rum

100g   Soft brown sugar

40g    Invert sugar

125g   Unsalted butter

125g   Whole egg

135g   Self raising flour.

100g   Ripe banana, diced.

1.    Preheat oven to 162oC.

2.    Make a dry caramel with sugar.

3.    Add bananas and deglaze with rum. Leave to cool on a baking mat.

4.    With a mixer with a paddle attachment, combine brown sugar, invert sugar and butter. Add caramelized bananas and beat mixture gently.

5.    Add eggs, mixing well. Add flour, baking powder and diced banana and mix for one minute.

6.    Line a half sheet pan and pour mixture into lined pan. Bake for 15-20 minutes.

7.    Allow to cool and cut cake into 15cm rounds. Reserve.

Banana Cream

5g      Gelatine sheets

250g   Banana Puree

30g    Caster sugar

25g    Lemon juice

1.    Soak gelatine in ice water until softened; squeeze out excess water and set aside.

2.    Heat all ingredient to 30oC, add soaked gelatine and mix well.

3.    Pour hot mixture evenly into 15 cm pastry ring .

4.    Freeze until ready for use.

Crunchy Base

150g   Feuilletine wafer

50g    Toasted Coconut flakes.

200g   Valrhona Oplays white chocolate

100g   Unsalted butter

1.    In a medium size bowl, combine wafer and coconut with melted chocolate and melted butter.

2.    Roll between two pieces of silicone paper to  4 mm thickness.

3.    Refrigerate until firm.

4.    Cut to 20cm rounds.

Salted Caramel

180g   Granulated sugar
25g   Glucose
175g   Double cream
1.5g   Blackthorn Sea salt
30g   Salted butter (soft at room temp)

1.    Place cream, glucose, salt into a pan and bring to the boil.

2.    In a heavy based (stainless steel) pan, sprinkle 1⁄4 of the sugar and heat until it starts to liquify, as it turns to liquid and starts to colour add the remaining sugar and stir continuously during this part, if you need to, chop down any lumps of sugar that form.

3.    Place this pan of caramel on a folded tea cloth, using the longest handle whisk add the hot cream in 4 parts, whisk vigorously as the cream goes in until all the hot cream is fully incorporated.

4.    Bring this mixture back to the boil and cook to a temperature of +103oc and sieve.

5.    Allow the caramel to cool at room temperature until it reaches +35oc, then using a stick blender, add the soft butter and emulsify.

White Chocolate Mousse

465 g Valrhona Oplays white chocolate

10 g Silver Gelatine

40 g Cold Water

150 g Milk

100 g Coconut cream

2 Vanilla pods

500 g  Whipping Cream 

1.    Hydrate the gelatine in the cold water for at least 30 minutes. Make sure that it is evenly hydrated. It should absorb all of the water and be a rubbery mass.

2.    Gently whisk the cream until it is thickened but pourable. Reserve in a refrigerator.

3.    Warm the milk  and vanilla to 90° C. Add the hydrated gelatine and dissolve it off heat.

4.    Pour the milk over the white chocolate and allow it to set for a few minutes to melt the white chocolate.

5.    Blend the white chocolate with an immersion blender and use a spatula to ensure that you have properly emulsified the milk and the white chocolate.

6.    Check the temperature of the base with a probe thermometer. When the base temperature reaches 32° C, whisk in ⅓ of the whipped cream. This is essentially a ganache (a very light ganache) at this point.

7.    Refine it with a spatula before adding the rest of the whipped cream and fold it into the base mix.

Assembly

Build the entremet upside down in the following order:
a. Pipe in a layer of White Chocolate Coconut Mousse.
b. Place Banana Cream on top of Mousse that has had cooled salted caramel