Heinz Tomato ketchup - banana - almond - chocolate
. Pass trough a sieve and pour in a siphon bottle, put under pressure with 2 or 3 cartridges. Pipe in a cardboard or styrofoam cup and fill two thirds up (cut a cross in the bottom of the cup before piping in the batter). Microwave for 55 seconds at 900 watts. Let cool upside down before removing the sponge cake.<br /><br />Poached banana:<br />Make a sugar water by mixing the caster sugar, water, all peels and vanilla pods. Bring to a boil and let cool again. Peel the bananas and cut lengthwise and in half. Put the bananas and sugar water in a sous vide. Steam 17 minutes at 65 °C.<br /><br />Kwatta Powder:<br />Bring the Kwatta chocolate spread to body temperature. Make a powder of it with the malto.<br /><br />Ketchup ice cream:<br />Mix milk, cream and milkpowder and bring to a boil. Allow to boil briefly. Remove from heat and mix it with the ketchup. Place in a cooler or ice bath. Use an icecream-maker to produce the ketchup ice cream.<br /><br />Cream of passion fruit:<br />Mix the passion fruit, cream, water, sugar and gelcrema in a thermomix. Heat to 90°C and keep this temperature for 5 min. Pass trough a sieve and allow it to cool down. "Pin It")
Serves: 4
Season: Autum
Type of dish: Dessert
Preparation Time: 40
Cuisine: French
80 g almond powder
80 g. sugar
4 eggs
20 g flour
3 bananas
100 g. sugar
200 g water
2 lime peel
2 lemon peel
4 orange peels
1 vanilla pod cut in half
200 g chocolate spread (Kwatta)
60 g malto (tapiocamaltodextrine)
525 g milk
150 g cream
40 g powder
300 g Heinz tomato ketchup
100 g passion fruit juice
30 g cream
40 g water
12 g sugar
8,5 g gelcrema (modified starch)
Some leaves of mint
Seeds of passion fruit
Almond sponge cake:
Mix the almond powder and sugar. Mix in the eggs one by one. Fold in the sieved flour. Let the batter rest for at least 6 hours (better 24 hours). Pass trough a sieve and pour in a siphon bottle, put under pressure with 2 or 3 cartridges. Pipe in a cardboard or styrofoam cup and fill two thirds up (cut a cross in the bottom of the cup before piping in the batter). Microwave for 55 seconds at 900 watts. Let cool upside down before removing the sponge cake.
Poached banana:
Make a sugar water by mixing the caster sugar, water, all peels and vanilla pods. Bring to a boil and let cool again. Peel the bananas and cut lengthwise and in half. Put the bananas and sugar water in a sous vide. Steam 17 minutes at 65 °C.
Kwatta Powder:
Bring the Kwatta chocolate spread to body temperature. Make a powder of it with the malto.
Ketchup ice cream:
Mix milk, cream and milkpowder and bring to a boil. Allow to boil briefly. Remove from heat and mix it with the ketchup. Place in a cooler or ice bath. Use an icecream-maker to produce the ketchup ice cream.
Cream of passion fruit:
Mix the passion fruit, cream, water, sugar and gelcrema in a thermomix. Heat to 90°C and keep this temperature for 5 min. Pass trough a sieve and allow it to cool down.
Mix the almond powder and sugar. Mix in the eggs one by one. Fold in the sieved flour. Let the batter rest for at least 6 hours (better 24 hours). Pass trough a sieve and pour in a siphon bottle, put under pressure with 2 or 3 cartridges. Pipe in a cardboard or styrofoam cup and fill two thirds up (cut a cross in the bottom of the cup before piping in the batter). Microwave for 55 seconds at 900 watts. Let cool upside down before removing the sponge cake.
Poached banana:
Make a sugar water by mixing the caster sugar, water, all peels and vanilla pods. Bring to a boil and let cool again. Peel the bananas and cut lengthwise and in half. Put the bananas and sugar water in a sous vide. Steam 17 minutes at 65 °C.
Kwatta Powder:
Bring the Kwatta chocolate spread to body temperature. Make a powder of it with the malto.
Ketchup ice cream:
Mix milk, cream and milkpowder and bring to a boil. Allow to boil briefly. Remove from heat and mix it with the ketchup. Place in a cooler or ice bath. Use an icecream-maker to produce the ketchup ice cream.
Cream of passion fruit:
Mix the passion fruit, cream, water, sugar and gelcrema in a thermomix. Heat to 90°C and keep this temperature for 5 min. Pass trough a sieve and allow it to cool down.