Banana Mousse

Pavlova, Miso Caramel, Nilla Wafer Crumble, Brûléed Banana

Pastry Chef Rachel Dykes of Puritan & Co. | Cambridge, MA

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Adapted by StarChefs | june 2024

INGREDIENTS

Banana Mousse:
Yield: 1 quart
453 grams heavy cream
453 grams mascarpone
1 ripe banana, mashed
Kosher salt
226 grams egg yolks
226 grams granulated sugar
6 sheets gelatin, bloomed

Pavlova:
Yield: 20 pavlovas
250 grams egg white
500 grams granulated sugar
2 tablespoons nutritional yeast
½ teaspoon cream of tartar
¼ teaspoon kosher salt
Vanilla extract

Miso Caramel:
Yield: 1 quart
2 cups granulated sugar
2 cups heavy cream
1 tablespoon white miso paste
1 teaspoon kosher salt

Nilla Wafer Crumble:
Yield: 8 cups
224 grams unsalted butter
½ teaspoon kosher salt
420 grams granulated sugar
1 tablespoon vanilla extract
2 egg whites
2 tablespoons whole milk
320 grams all-purpose flour
1½ teaspoons baking powder

To Assemble and Serve:
Yield: 1 serving
½ brûléed banana

METHOD

For the Banana Mousse:
In a bowl, combine heavy cream, mascarpone, banana, and 1 pinch salt until mixture has thickened. Set aside. In a bowl set over a double boiler, whisk to combine yolks and sugar until sugar has dissolved. In a saucepan over low heat, add gelatin and 1 scoop mascarpone mixture. Cook until gelatin has dissolved. Temper egg mixture with gelatin mixture, then pour gelatin mixture into egg mixture. Fold egg mixture into mascarpone mixture until well combined. Transfer to an airtight container. Cover surface with plastic wrap to prevent a skin from forming and refrigerate.

For the Pavlova:
Heat oven to 200°F. In a bowl, combine sugar and nutritional yeast. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites until soft peaks form. Add cream of tartar and whip to combine. Gradually incorporate sugar-yeast mixture, then add a splash of vanilla. Mix until egg whites are thick and glossy. Transfer mixture to a piping bag. Pipe 20 circles on a parchment-lined sheet tray, the flip rings over onto a greased sheet tray. Bake 1 hour, or until pavlovas are hard. 

For the Miso Caramel:
In a bowl, combine cream, miso paste, and salt. Set aside. In a pot over medium heat, add sugar and enough water until a sand-like consistency is acheived. Cook until sugar has melted and an amber color is achieved. Remove pot from heat and whisk in cream mixture until fully incorporated. Transfer to a nonreactive container and let cool.

For the Nilla Wafer Crumble:
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, salt, and sugar until fluffy. Add vanilla, egg whites, and milk and combine. Add dry ingredients and mix until combined. Transfer dough to a parchment paper-lined surface and cover with another sheet of parchment paper. Using a rolling pin, roll out mixture until even in thickness. Transfer to a sheet tray and bake until golden brown. Let cool completely, then transfer to a food processor. Pulse until a crumble is achieved. Transfer crumble to an airtight container and reserve.

To Assemble and Serve:
In a saucepan over low heat, warm Miso Caramel. Place 1 circle Banana Mousse in the center of a serving plate. Top with 1 Pavlova, then drizzle with Miso Caramel. Sprinkle Nilla Wafer Crumble. Finish with brûléed banana.

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