Roasted Banana Cremeux
Otucan chocolate / shiso / cocoa / matcha green tea ice cream
This dish is inspired by the classic "Fried Banana with green tea ice cream" that you see on many sushi restaurant menus. The cremeux is made with bananas that have been roasted black with the skins on and the "tuiles" are fried-dehydrated banana. I use Valhrona's 69% Otucan Chocolate for this dish, which works great matched with the banana, and the herbal-earthy flavors of the shiso and matcha green tea. The chocolate is in the nitro poached chocolate mousse as well as the green, green tea-chocolate cake. The green sauce is a shiso puree, which is difficult to make since shiso browns so easily. It is blanched at 180 degrees F and then pureed with ice. The ice cream is an intense matcha green tea and then I garnish the dish with micro shiso.
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