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For these party treats I make a gelled ravioli from bananas and cream and fill them with one of my wife's favorite toppings, Nutella. I top them off with some shaved chocolate and mint leaves. Sometimes I'll add some whipped cream or even serve them aside a scoop of vanilla ice cream. They are a fun and flavorful dessert.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.300g peeled banana
Prepare a sheet pan with parchment paper, silpat, or acetate sheets.
Combine all ingredients and blend well until fully combined. Heat in a pot, bring to a boil while stirring occasionally. Let simmer for 3 to 5 minutes, stirring regularly.
Pour the banana mixture out onto the sheet pan, aiming for a depth of 0.125" to 0.25" (3mm to 6mm). Let the gel set fully. Using a cookie cutter or pastry round, cut out circles 2" to 4" (50mm to 100m) in diameter.
Place a dollop of Nutella on each ravioli. Gently fold the ravioli in half, creating a half-moon shape. Top with a mint leaf and some shaved chocolate.