Hummingbird Torta
Banana Butter Cake, Caramelized Banana Yogurt, Poached Pineapples, Pineapple Caramella, Brown Sugar-Cinnamon Gelato, Cinnamon Salt
Pastry Chef Rebecca Isbell of Principe | New York
Adapted by StarChefs | January 2025 | Photo: Will Blunt
INGREDIENTS
Yogurt:
3.95 kilograms whole milk
1.2 kilograms heavy cream
140 grams yogurt starter
Whey Reduction:
Yield: 8 quarts
1.050 kilograms granulated sugar
3.150 grams pineapple juice
48 grams vanilla paste
16 grams kosher salt
Poached Pineapples:
Yield: 9 servings
9 pineapple slices
Pineapple Caramella:
Yield: 6 servings
Brown butter
Heavy cream
Banana Butter Cake:
Yield: 32 servings
512 grams granulated sugar
512 grams light brown sugar
22 grams kosher salt
528 grams eggs
736 grams overripe bananas
448 grams crushed pineapple
22 grams vanilla paste
333 grams melted butter
333 grams melted brown butter
800 grams all-purpose flour
24 grams baking soda
13 grams ground cinnamon
Fiore di Latte:
Yield: 9 quarts
5.5 kilograms milk
4.5 kilograms heavy cream
1.450 kilograms granulated sugar
55 grams ice cream stabilizer
700 grams non-fat milk powder
900 grams glucose powder
80 grams kosher salt
Brown Sugar-Cinnamon Gelato:
Yield: 9 quarts
1.1 kilograms caramelized bananas
400 grams light brown sugar
24 grams vanilla paste
10 grams ground cinnamon
13 grams kosher salt
Caramelized Banana Yogurt:
Yield: 3 quarts
900 grams peeled bananas, blackened
12 grams kosher salt
185 grams light brown sugar
1.25 kilograms heavy cream
Brown Sugar Crumble:
Yield: 4 quarts
1.65 kilograms all-purpose flour
15 grams kosher salt
7 grams baking soda
375 grams light brown sugar
300 grams golden syrup
450 grams butter, soft
450 grams brown butter, soft
Cinnamon Salt:
Yield: 1 quart
600 grams sea salt
40 grams ground cinnamon
0.2 grams cayenne powder
Hummingbird Torta:
Yield: 1 serving
Melted butter
Turbinado sugar
METHOD
For the Yogurt:
Heat oven to 100°. In a large oven-safe rondeau over medium heat, bring milk to 180°F. Remove from heat and let cool to 115°F. Whisk in cream and yogurt starter. Cover with aluminum foil and bake 24 hours. The next day, strain mixture through a cheesecloth into a perforated hotel pan. Let sit 12 hours. Reserve strained mixture and whey separately.
For the Whey Reduction:
In a pot over medium heat, bring sugar and 6.3 kilograms Yogurt whey to a boil. Cook until a light golden color is achieved. Deglaze pot with pineapple juice. Stir in vanilla and salt. Remove from heat and let cool over an ice bath. Transfer to an airtight container and freeze.
For the Poached Pineapple:
Heat a combination over to 325°F at 50-percent steam setting. Place pineapple rings in a half hotel pan. Cover with 750 grams Whey Reduction followed by a silicone sheet. Bake 1 hour and 30 minutes, rotating tray halfway through. Let cool at room temperature. Reserve poaching liquid. Transfer pineapple slices to a work surface. Using a 30-millilmeter ring cutter, punch out cores. Transfer to an airtight container and refrigerate.
For the Pineapple Caramella:
In a pot over medium-high heat, add reserved Poached Pineapple liquid. Bring to a gentle boil. Stir in 43-percent brown butter and 85-percent heavy cream. Boil 1 minute. Using an immersion blender, blend until smooth. Strain into a nonreactive container and let cool over an ice bath. Seal and refrigerate.
For the Banana Butter Cake:
In the bowl of a stand mixer fitted with a paddle attachment, add sugars, crushed pineapple, bananas, eggs, salt, and vanilla paste. Mix until combined. Add melted butters and mix to incorporate. In a mixing bowl, sift together flour, baking soda, and cinnamon. Add mixture to wet ingredients and mix until just combined. Transfer to piping bags and refrigerate.
For the Fiore di Latte:
Place heavy cream in a nonreactive container and set aside. In a pot over medium heat, warm milk to 158°F. In a mixing bowl, whisk to combine remaining ingredients. Add mixture to pot and stir to combine. Heat to 185°F, mixing occasionally. Remove from heat and, using an immersion blender, blend until smooth. Strain into container with cream and let cool over an ice bath. Using an immersion blender, blend until combined. Transfer to an airtight container and refrigerate.
For the Brown Sugar-Cinnamon Gelato:
Heat oven to 425°F. In a blender, add bananas, sugar, vanilla, salt, cinnamon, 3 kilograms Fior di Latte, and 700 grams Yogurt. Purée until smooth. Strain into airtight containers and freeze. Once fully frozen, transfer to an ice cream machine and process according to manufacturer’s instructions. Transfer to an airtight container and freeze.
For the Caramelized Banana Yogurt:
In a blender, add bananas, sugar salt, and 700 grams Yogurt until smooth. Strain into a mixing bowl with cream. Mix to combine. Transfer to an airtight container and refrigerate until chilled. Transfer to the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed until medium peaks form. Transfer to a piping bag and refrigerate.
For the Brown Sugar Crumble:
In a mixing bowl, add all ingredients. Using your fingers, incorporate butters until a sandy texture is achieved. Transfer to an airtight container and freeze. Transfer to a food processor and pulse until a chunky powder is achieved. Transfer to an airtight container and freeze.
For the Cinnamon Salt:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.
For the Hummingbird Torta:
Heat a combination oven to 350°F at 1-percent steam setting. Coat a 4-inch ring mold with melted butter. Refrigerate until set. Brush again with butter and sprinkle with sugar. On a work surface, pat 1 slice Poached Pineapple with paper towel to remove excess moisture. Place Poached Pineapple directly in the center and press down to seal. Cover with 120 grams Hummingbird Cake followed by 25 grams Brown Sugar Crumble. Bake 10 minutes. Rotate and bake additional 10 minutes. Let cool at room temperature 10 minutes. Flip mold onto parchment paper and remove mold. Cover with plastic wrap and reserve.
To Assemble and Serve:
Heat oven to 375°F. In a pot over medium-low heat, warm 60 grams Pineapple Caramella to 185°F. Warm Hummingbird Torta 4 minutes. Transfer cake to a serving bowl and sprinkle with 0.05 gram Cinnamon Salt. In a serving bowl, place one 50-gram scoop Brown Sugar-Cinnamon Gelato followed by 50 grams Caramelized Banana Yogurt. Finish with Cinnamon Salt. Pour warm Pineapple Caramela over Hummingbird Torta tableside.
