Sous Vide Caramelized Bananas with Coconut Gel and Snow

Sous Vide Caramelized Bananas with Coconut Gel and Snow

By Les Petits Chefs and Chef John Placko

You will need:
Bananas
Sugar-cinnamon syrup
Agar-agar
Coconut milk
Sugar
Coconut oil 
Maltodextrin
Freeze-dried pineapple powder

  1. Immerse the bananas (2 per pouch) in sugar-cinnamon syrup inside quart-sized vacuum pouches and vacuum seal.
  2. Preheat the SousVide Supreme to 60*C and place the banana pouches into the water bath for 30 minutes.
  3. Whisk the coconut milk together with sugar and agar-agar to prepare the coconut gel, then place the mixture in a freezer for about 10 minutes.
  4. Warm some coconut oil and then use your hands to mix it with maltodextrin in order to turn it into fluffy, snowy flakes.
  5. Once the bananas are finished, remove them from the SousVide Supreme and cut them into even-sized rounds.
  6. Place the banana pieces on a baking sheet and brulee them using a kitchen torch until they are evenly golden-brown.
  7. Cut the coconut gel into cubes and then plate it along with the caramelized bananas.  Sprinkle the coconut "snow" and pineapple powder over top to finish.
  8. Enjoy!

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