Friday, 6 July 2012

Chocolate & Banana's

 Banana's. The only thing goes through my head for months. I made classic banana cake endlessly for the past few months. I tried to make Momofuku milk bar banana layer cake for a change, which was a decision I made quickly because my banana's are very ripped. Sadly I didn't have most of the ingredients decided to tweak the recipe as I please. I called it the messiest cake on earth, I just piled things over each other and voil√† its delicious. What I did is I made banana cake, banana cream, and chocolate fudge. I tweaked by adding hazelnuts to the chocolate fudge sauce and cornflakes crunch between the layers.








I had some banana cream left over from the banana cake. On that day I made dark chocolate ice-cream, I used half of the batch and mixed the banana cream and the result is .. Amazing!






Dark Chocolate Ice Cream
adapted from The Cilantropist




1 cup fat free milk
2 egg yolks
2 cups heavy cream
1/4 cup plus 1 tablespoon dutch process cocoa powder
2/3 cup sugar
5-6 ounces dark chocolate, chopped
1 teaspoon vanilla

Place the fat free milk in a medium bowl (enough to easily hold 3 cups liquid), and place a fine mesh strainer over the bowl.  In a separate small bowl, whisk two egg yolks.  Set both bowls aside.

In a large saucepan, combine heavy cream, cocoa powder, and sugar.  Whisk well to evenly incorporate solids, and then heat over medium-high heat until it just boils.  Remove the pan from the heat, and whisk in the chocolate in three additions, making sure that all the chocolate pieces are dissolved before continuing.  Next, use a soup ladle or large spoon to transfer a small amount of the warm chocolate mixture to the small bowl with the egg yolks; add the hot liquid all at once to the yolks, whisking the yolks constantly.  Then transfer the entire contents of the small bowl back into the saucepan and return to medium-high heat.  Heat the chocolate mixture, stirring constantly, until the liquid begins to thicken slightly.  Remove the pan from the heat.

Strain the chocolate mixture through the fine mesh sieve and into the medium bowl that already contains the fat free milk.  (The sieve catches any egg pieces that might have 'cooked,' so if you don't have a sieve or don't care about if you have some egg in your ice cream, just skip this and add the hot chocolate liquid directly to the milk.)  Finally, stir in the vanilla until everything is smooth, and then transfer the bowl to the fridge to let it cool completely (about 3 hours). Once it is cool, process according to instructions on your ice cream maker.
 

Shaikha x


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