QUEBECOIS DESSERT TRIO REVISITED
Portions : 4 to 6 - Preparation : 20 minutes - Cooking : 20 minutes
Ingredients
Genoa bread
- 8 eggs
- 10 ml (2 teaspoons) lemon juice
- 250 gr (9 oz) sugar
- 225 gr (8 oz) almond powder
- 170 gr (6 oz) potato starch
- 1 pinch salt
- 1/2 vanilla pod, split lengthwise
- 55 gr (2 oz) Amaretto, Grand Marnier or other
- 170 gr (6 oz) butter, melted
Spice creaming
- 115 g (4 oz) soft butter, tempered
- 110 g (4 oz) powdered sugar, sifted
- 250 g (9 oz) cream cheese, tempered
- 2 lemons, juice
- 1 ml (1/4 tsp.) cinnamon
- 1 ml (1/4 tsp.) ginger powder
- 1 ml (1/4 tsp.) nutmeg
- 1 ml (1/4 tsp.) cloves
- 1 pinch salt
Maple cream
- 500 ml (2 cups) 35% cream
- 500 ml (2 cups) maple syrup
- ½ vanilla bean, seeds
- 2 pinches Tonka bean, grated
Sautéed bananas
- 15 ml (1 tbsp.) butter
- 250 ml (1 cup) ripe banana, sliced
- 45 ml (3 tbsp.) sugar
- 1 carrot, grated or spaghettied
Preparation
Genoa bread
- Preheat oven, rack in center, to 180°C (350°F).
- Separate whites and yolks for 3 eggs.
- In a bowl, whisk together the 3 egg whites and lemon juice until stiff. Before stiffening, add 2 tbsp. sugar.
- In a bowl, beat the whole eggs and 3 egg yolks, then add the remaining sugar until smooth and fluffy.
- Fold the almond powder and potato starch into the beaten eggs, adding a pinch of salt, the inside of the 1/2 vanilla pod, the Amaretto and the melted butter.
- Using a spatula, fold in the stiffly beaten egg whites, gently lifting the dough to obtain a light cream.
- Pour the mixture onto a baking tray lined with parchment paper or a silicone mat.
- Bake in the oven for around 20 minutes, until the cake has risen. Check for doneness by inserting the tip of a knife into the center. The cake is done when the tip comes out dry. Leave to cool. Using a cookie cutter, cut out rounds or squares. Set aside.
Spice creaming
Using a hand blender or mixer, work the butter into the sugar. Then blend in the cream cheese, lemon juice, cinnamon, ginger, nutmeg, cloves and salt until smooth and creamy. Store the glaze, covered, in the refrigerator until ready to use.
Maple cream
- Bring the cream and maple syrup to the boil in a saucepan.
- Split the vanilla pod lengthwise, remove the inside with the tip of a knife and add to the mixture.
- Grate the equivalent of 2 pinches of Tonka bean and add to the mixture. Over medium heat, reduce slightly to the consistency of syrup. Set aside lukewarm.
Sautéed bananas
In a hot frying pan, in melted butter, sauté the banana slices with the sugar for a few minutes. Set aside lukewarm.
Presentation
Place a piece of Genoa bread on each plate and pour over the maple cream. Add a spoonful of spiced cream and cover with banana slices. Garnish with a few pieces of carrot.
