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Image Of DeZaan Terra Rossa Fritters
Part 1: Terra Rossa Fritters
  • 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)
  1. Combine 250g sugar, cinnamon, and cocoa powder (1). Set aside for finishing fritters.
  2. In a bowl, combine the ricotta, eggs, and vanilla. Whisk until smooth.
  3. Sift the sugar, cocoa powder (2), flour, and baking soda together.
  4. Fold the dry mix into the ricotta mixture.
  5. Allow the batter to rest and chill until ready to fry.
  6. Fry at 180°C/350°F for about 4 minutes using a 100 size scoop.
  7. Toss in the finishing sugar.
Part 2: Banana Cream 
  • 336g Cream 35%
  • 1,500g Milk
  • 560g Banana
  • 10g Vanilla Paste
  • 450g Granulated Sugar
  • 5g Salt
  • 12 Agar Agar
  1. Blend the milk and banana until smooth and then strain.
  2. Combine the banana milk and the remaining ingredients in a pot. Bring to a boil and reduce to a simmer.
  3. Simmer for 2 minutes and pour into a shallow pan and chill.
  4. Once set, puree until smooth and strain.
Part 3: Fostered Apples 
  • 40g Brown Sugar
  • 10g Butter
  • 10g Vanilla Paste
  • 2g Salt
  • 40g Banana
  • 30g Dark Rum
  • 200g Granny Smith Apples (diced 1cm)
  1. In a pot, combine the brown sugar, butter, vanilla, and salt. Mix to combine and bring to a boil.
  2. Add in the banana and cook until the sugar and salt have dissolved.
  3. Add in the dark rum and cook back to a boil. Continue to cook for a few minutes to cook out the alcohol.
  4. Strain and then emulsify with a hand blender and reserve.
  5. Heat a large pan on high heat. Quickly add in the diced apples and stir constantly.
  6. 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.
  7. Once cooled down, combine with the sauce.
Part 4: Roasted Fennel Ice Cream
  • 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
  1. Cut up the fennel bulb into 4 pieces and roast at 190°C/375°F until browned. Reserve the fennel fronds for garnish.
  2. 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.
  3. Turn off the heat and blend in the stabilizer and roasted fennel. Allow to chill and rest overnight.
  4. Blend the base once again until smooth right before spinning.
Part 5: Assembly
  1. Fry the fritters to order, 3 per plate.
  2. Spread the banana cream on the plate.
  3. Plate the fostered apples around the base of the plate on top of the banana cream.
  4. Add the fritters and dust with cocoa powder.
  5. Add a quinelle of the roasted fennel ice cream and garnish with the fennel fronds.


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