Passion Banana Dacquoise Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the Macaroons: Sift together the flours. Whisk the egg whites, slowly adding the sugar, until they form firm peaks. Fold in the dry ingredients. Place the mixture into a pastry bag and pipe into 2 1/2-inch mounds onto a parchment-lined baking sheet. Top with shredded coconut. Bake for about 20 minutes. Dust with powdered sugar.
• For the Sauce Anglaise: Combine the egg yolks, vanilla and 1 tablespoon of the sugar in a small bowl and set aside. In a small saucepot over medium heat, scald the milk, heavy cream, and the remaining sugar. Temper the yolk mixture using a small amount of the scalded liquid, then add the tempered yolks into the saucepot with the rest of the liquid.
• Over medium heat, stir this mixture constantly using a heat-resistant spatula or wooden spoon until the mixture has thickened enough to coat the back of a spoon; this should take approximately 1 minute. Be careful that the mixture does not come to a boil. Strain the mixture into a metal bowl which is sitting in an ice bath. Let cool completely, stirring occasionally, until ready to serve.
• For the Mousse: In a very small metal bowl or 1 cup glass measure, sprinkle the gelatin into 1/4 cup cold water to soften, and set aside. Place the heavy cream into a large bowl and whip using a hand mixer until soft peaks are formed. Set aside in the refrigerator. Place the egg yolks in a 2-quart mixing bowl and set aside. In a 1/2 quart sauce pot, combine the 2 tablespoons of water and sugar, and bring to a boil. Cook until the mixture reaches the soft ball stage, about 248 degrees F on a candy thermometer. Start beating the egg yolks on medium speed, and slowly add in the sugar syrup. Beat until the mixture is thick and cool. Melt the white chocolate in a bowl over a double boiler over simmering water. Remove the bowl of melted chocolate and set aside, keeping it warm. If you used a metal bowl for the gelatin, melt the gelatin over the same simmering water, otherwise, melt the gelatin in the microwave. Temper the gelatin using some of the beaten egg yolk mixture, then add this back into the egg yolk mixture and mix well. Working quickly to prevent lumps from forming, fold a small amount of whipped cream into the warm chocolate. Then fold in the egg yolk and gelatin mixture. Fold in the remaining whipped cream.
• For the Gelee: Combine the passion fruit puree, sugar and 2 tablespoons of the water in a pot and bring to a boil until combined. Set aside. Soak the gelatin in a bowl with the remaining 1 teaspoon of water and add it to the mixture when softened. Let everything cool.
• For the Glaze: Bring all of the ingredients to a boil until well combined, then let cool slightly keeping warm for service. When serving, you do not want the mixture to be so warm as to melt the mousse.
• For the Pabana Sauce: Combine sugar and pabana puree in a small pot and bring to a boil. Remove from the heat. Mix together the cornstarch and water, then add this to the puree. Return the mixture to medium heat and let simmer for about 5 minutes.
• To serve: In individual 4-ounce dome shaped molds, place a serving white chocolate mousse about 3/4 of the way up. Add passion gelee into the center of the mousse, then place a macaroon on top. Place the mold in the freezer until it is completely frozen.
• Unmold the dessert, and dip the rounded part into the soft glaze. Drizzle the pabana sauce around the plate, and place the dome in the center of the serving plate.

Steps:

• Temper the 2 pounds of milk chocolate. Use a ladle to fill the heart shaped molds with chocolate. When the molds are full, empty the chocolate into a bowl. The inside of the molds should be evenly coated with chocolate. Wipe the edge of the mold clean and place the mold upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
• Place the cream, corn syrup and fresh passion juice in a pan and scald the mixture. Pour the hot cream mixture over the chopped chocolate and blend until smooth with an immersion hand blender. Add the Alize and the butter and blend until smooth with an immersion hand blender. Allow the mixture to come to 84 degrees. Place the mixture in a piping bag and pipe it into the chocolate filled molds. Let set overnight.
• To close the bottoms of each cavity, apply tempered chocolate with an offset spatula. Scrape clean and allow to set. When the chocolate has set, invert the mold over a clean dry surface. It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold.