Note: recipe by Francesco Apreda
Ingredients (for 6 people)
For the fritters:
Banana, 80g mashed pulp
Milk, 80ml
Butter, 80g
Flour, 80g
Eggs, 2
Peanut oil, 1l
For the sauce:
Egg yolks, 3
Sugar, 75g
Mascarpone, 125g
Cream, 250g
Cognac, 5ml
For the ice cream:
Milk, 350ml
Egg yolks, 5
Espresso coffee, 150ml
Sugar, 150g
Cream, 100g
To garnish:
Amaretti cookies, 100g crumbled
Wild strawberries, 80g
Basil leaves, as needed
Bonini Traditional Balsamic Vinegar of Modena PDO Extravecchio, as needed
Method
Fritters
Bring to a boil the banana pulp, milk and butter. Then add the flour and stir for about 2 minutes to create a rather thick mix. Remove from the fire and add the egg yolks one at a time. Put the mixture in 2-cm silicone dome-shaped moulds and freeze; once frozen, remove from the moulds.
Sauce
Mount the egg yolks with the sugar, add the mascarpone and cognac, keep stirring the mix and add the whipped cream.
Ice cream
Bring the milk to a boil with the espresso coffee and half the sugar. Separately, mix the egg yolks with the remaining sugar. Merge the two mixtures and bring to 82°C/180°F. Let cool, whisk in the cream, and put in the ice cream machine.
Assembling
Finally, drop the frozen fritter domes in peanut oil at 170°C/338°F, fry quickly and coat them lightly with sugar. Coat the serving plate with the mascarpone sauce and pile the hot fritters on it in a circle; drop a scoop of coffee ice cream in the center. Garnish with the crumbled amaretti cookies, the wild strawberries, the tinier basil leaves and sprinkle with Bonini Traditional Balsamic Vinegar of Modena PDO Extravecchio.
