(with Roasted Bananas & Whipped Cream)
By Pastry Chef Daniel Skurnick
- Milk 1 c.
- Heavy Cream 1 c.
- Cinnamon Sticks 1 each
- Star Anise 1 each
- Small Dried Chile 1 ea
- Egg Yolks 5 each
- Sugar 1/3 c.
- Dark Chocolate, chopped 14 oz.
- Bananas 2 each
- Palm Sugar 1 T.
- Butter 1 T.
- Dark Rum 3 T.
- Sea salt 1/8 t.
(for the Chocolate Crémeux)
In a small sauce pan, bring the milk, cream, and spices to a boil, and then remove from heat. Allow the milk to cool and the spices to steep for at least 30 minutes. Strain the spices out of the milk and discard. Meanwhile, in medium sized bowl, whisk together the sugar and egg yolks. Return the spiced milk and cream to a boil, then pour over the egg yolk mixture, whisking well. While this mixture is still hot, pour this over the dark chocolate, stirring well to completely melt the chocolate and make the mixture smooth.
Pour into small glasses or bowls and refrigerate, at least 6 hours or overnight.
(For the Roasted Bananas)
Slice the bananas into ½ inch discs.
In a medium sauté pan, melt the butter and palm sugar. Add the bananas and toss well.
Remove from the flame and add the rum. Return to heat, taking caution with flames.
When flames subside, season with salt, remove from heat and cool.
Garnish crémeux with bananas, unsweetened whipped cream, and chocolate shavings.
*Note: Star anise, dried chilies, and palm sugar can be found in most Asian grocery stores. Light brown sugar can be substituted for palm sugar