Terra Rossa Fritters
Part 1: Terra Rossa Fritters
Ingredients
Method- 225g Ricotta
- 85g Eggs
- 5g Vanilla Paste
- 60g Granulated Sugar
- 20g deZaan Terra Rossa Cocoa Powder (1)
- 80g Flour
- 1.25g Baking Soda
- 250g Granulated Sugar
- 5g Cinnamon
- 10g deZaan Terra Rossa Cocoa Powder (2)
- Combine 250g sugar, cinnamon, and cocoa powder (1). Set aside for finishing fritters.
- In a bowl, combine the ricotta, eggs, and vanilla. Whisk until smooth.
- Sift the sugar, cocoa powder (2), flour, and baking soda together.
- Fold the dry mix into the ricotta mixture.
- Allow the batter to rest and chill until ready to fry.
- Fry at 180°C/350°F for about 4 minutes using a 100 size scoop.
- Toss in the finishing sugar.
Part 2: Banana Cream
Ingredients
Method- 336g Cream 35%
- 1,500g Milk
- 560g Banana
- 10g Vanilla Paste
- 450g Granulated Sugar
- 5g Salt
- 12 Agar Agar
- Blend the milk and banana until smooth and then strain.
- Combine the banana milk and the remaining ingredients in a pot. Bring to a boil and reduce to a simmer.
- Simmer for 2 minutes and pour into a shallow pan and chill.
- Once set, puree until smooth and strain.
Part 3: Fostered Apples
Ingredients
Method- 40g Brown Sugar
- 10g Butter
- 10g Vanilla Paste
- 2g Salt
- 40g Banana
- 30g Dark Rum
- 200g Granny Smith Apples (diced 1cm)
- In a pot, combine the brown sugar, butter, vanilla, and salt. Mix to combine and bring to a boil.
- Add in the banana and cook until the sugar and salt have dissolved.
- Add in the dark rum and cook back to a boil. Continue to cook for a few minutes to cook out the alcohol.
- Strain and then emulsify with a hand blender and reserve.
- Heat a large pan on high heat. Quickly add in the diced apples and stir constantly.
- Cook just until tender and the apples have taken on some char. Dispense the apples onto a parchment-lined sheet tray and spread out evenly into one layer and allow to cool.
- Once cooled down, combine with the sauce.
Part 4: Roasted Fennel Ice Cream
Ingredients
Method- 500g Milk
- 150g Non-fat Dry Milk
- 375g Cream 35%
- 140g Glucose
- 140g Granulated Sugar
- 3g Salt
- 8g Vanilla Paste
- 80g Egg Yolk
- 1g Stabilizer
- 300g Fennel
- Cut up the fennel bulb into 4 pieces and roast at 190°C/375°F until browned. Reserve the fennel fronds for garnish.
- In a pot, combine the milk, non-fat dry milk, cream, glucose, sugar, and salt. Bring to a simmer. Temper in the vanilla and egg yolks and cook to nape.
- Turn off the heat and blend in the stabilizer and roasted fennel. Allow to chill and rest overnight.
- Blend the base once again until smooth right before spinning.
Part 5: Assembly
Method- Fry the fritters to order, 3 per plate.
- Spread the banana cream on the plate.
- Plate the fostered apples around the base of the plate on top of the banana cream.
- Add the fritters and dust with cocoa powder.
- Add a quinelle of the roasted fennel ice cream and garnish with the fennel fronds.
