Pan Banan

Yield: 4 Servings

Prep time: 40 mins | Dehydration: 6 hours | Bake: 12 mins

Ingredients

The Base

3 Black Plantains (must be soft/liquid inside)

50g Brown Butter (chilled to paste)

2 Egg Whites

30g Almond Flour

5g Fine Sea Salt

The Umami Glaze

100ml Grade A Maple Syrup

50ml Heavy Cream

15g White Miso

The Glass & Snow

1 Green Plantain

200ml Water + 100g Sugar (Simple Syrup)

50g Cultured Butter (frozen solid)

Preparation

1. Plantain "Glass" (Texture)

Slice green plantains to 1mm on a mandoline.

Simmer slices in syrup with one star anise for 3 minutes.

Pat dry; bake on a silicone mat at 60°C for 6 hours until brittle.

2. The Roasted Cake

Roast whole black plantains (in skin) at 200°C for 20 minutes.

Scoop pulp and push through a fine sieve.

Fold in brown butter, salt, and almond flour.

Whip egg whites to soft peaks; fold into the puree.

Fill greased ring molds. Bake at 170°C for 12 minutes.

3. Miso-Maple Reduction

Reduce maple syrup in a pan until it starts to foam heavily.

Whisk in cream and miso.

Simmer for 1 minute until thick enough to coat a spoon.

The Assembly

Place the warm cake in the center of the plate.

Pour a ring of the Miso-Maple Glaze around it.

Insert Plantain Glass shards into the top at varying angles.

Grate the Frozen Butter over the dish using a microplane at the table.

Pro Tip: If the black plantains are too watery after roasting, reduce the pulp in a pan for 5 minutes before folding in the butter to intensify the flavor.