Cooking with Kombucha: Bananas Brûlée with Mulberry Kombucha and Toasted Hazelnuts
This entry was posted on July 17, 2014.
This dish is fast becoming one of my favorite Cooking with Kombucha dishes. I first made it for Eric and Jessica Childs for their Kombucha! book launch at Book Court, back in November of 2013. It was really my first experience cooking with kombucha! I decided to revert to this recipe today, as it is the season for such light but really indulgent dishes. Texturally, its a delight. The banana is creamy maybe with a hint of starch, the burnt sugar and toasted hazelnuts good and crunchy, and the reduction permeates everything with a slightly cleansing astringency.
Time needed: 30-45min
1 sharp, small knife and cutting board
1 brûlée torch or other blowtorch
1 hand-crafted banana leaf platter by Brooklyn artist Georgea Snyder; or something else presentable
an oven, turned up high
1 small metal sheet tray
a couple of bowls, measuring equipment, and a spoon or two
1/4 c white sugar
1/4 c hazelnuts
2 c M-Train (Mulberry Kombucha)*
*you can substitute with your favorite kombucha, I find it works best with black-tea based 'buch. Feel free to add a packet of our Blueberry Ginger to your 'buch for that fruity excellence.
First things to get a jump on are toasting your hazelnuts on a small sheet tray in the oven and reducing that mulberry kombucha in a sauce pot on high heat. Roast your nuts at around 400º-450ºF for 4-5 minutes, til light brown and the skins start to flake.
Remove any excess hazelnut skin by rolling them in a clean kitchen towel, or in your hands. Then crush them with the side of a knife, and chop 'em to Ice cream Sundae chunky sprinkle size, as shown below:
Remember to stir your reduction! You are looking for a good syrupy consistency, something good for drizzling.
Next Step: Brûlée Bananas!
At this point it is important not to start the brûléed bananas if your reduction is not ready, as the sugar will slowly soften if you wait too long. Once your reduction is ready, continue with the recipe.
Slice your bananas in half, lay them out on something heat resistant, like the back of a sheet tray. Then liberally sprinkle white sugar on top. Some will sink in, but re-apply more to create a great crust.
May I say oh la la ! We are close - but need to focus now - the next step is important as it makes getting them out later much much easier. Free the bananas from their skins and segment them in while keeping the skin whole.
Now all you have to do is plate! If your reduction is ready to go, so are you. Drizzle on your mulberry kombucha reduction, then hit it with the nuts - in fact go nuts, it is the only rational thing to do. Stop, smile, take a photo and post it to our Facebook and eat! Tell us what you think. :)