Ingredients (serves 4)
125 g of butter
100 g of confectioner’s sugar 3 eggs
200 g of all-purpose our
1⁄2 packet of vanilla- flavored baking powder
100 g of corn starch
250 g of gianduja chocolate 50 g of hazelnut our
For the banana flambé:
150 g of brown sugar
50 g of orange- flavored liquor
For the mango ice cream:
10 g of mango puree
250 g of water
100 g of sugar
50 g of syrup
For the garnishing:
extra thin slices of coconut winter cherries
Prepare the ice cream: pour the water in a bowl, add the sugar and the syrup, stir and then add the mango puree. Pour everything in the ice cream machine and work it according to the instructions. Then leave the ice cream in the freezer until serving time. Prepare the savarin: crumble the butter into small pieces and put it in a stand mixer, then mount it with the confectioner’s sugar and the baking powder. When the mixture is white and has a mousse-like consistency, add the eggs, then sift in the our and the corn starch. Butter the savarin molds and sprinkle some hazelnut our in them. Pour the batter in a pastry bag and use it to ll all the molds half way. Break the gianduja chocolate into squares of about the same size (1 cm2) and put one in the center of each savarin, then ll the molds completely with the remaining batter. Bake in the oven at 165°C for about 20 minutes.
Prepare the banana flambé: cut the banana in rounds about 1 cm thick and place them in a cold pan with the brown sugar. Heat the pan and, when the sugar starts to caramelize and melt, add the liquor and light it. Wait for the flame to die, then take the pan off the stove.
Plate: use a coppapasta (or round pasta cutter) to make a layer of caramelized bananas, place the warm savarin on top, and decorate with the coconut slices. Next to
it place a scoop of ice cream garnished with berries, passion fruit, and a few fresh mint leaves.
The characteristic hazelnut aroma of the gianduja chocolate here matches the sharp fruity scents: you’ll need a sparkling wine to rid the palate of all this richness, one that’s sweet to go with the sweetness of the dessert and fragrant to accompany the fruity notes: my choice is Moscato d’Asti.