Sunchoke Banana Pudding

Banana Jam, White Chocolate Mousse, Crispy Sunchoke Peels

Chef Bobo Catoe of Alewife | Richmond, VA

“This dish was inspired by a Banana Daiquiri I had with PX Sherry in it. The Sherry Vinegar from Spain in the dish is there to offset what are actually a lot of sweet elements in the finished product, but it also by nature lends some raisin and tannic notes that do a lot to round out the overall profile of the pudding.” - Chef Bobo Catoe

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Adapted by StarChefs | december 2022

INGREDIENTS:

Braised Sunchokes:
Frying oil
3 pounds sunchokes
1 quart Sherry Vinegar from Spain
2 cups white sugar
2 cups light brown sugar
Salt

Banana Jam:
2 quarts whole milk
1 quart heavy cream
1 bunch bananas, peeled and chopped
2 cups banana chips
1 cup sugar
2 cups light brown sugar

White Chocolate Mousse:
5 sheets gelatin, bloomed
500 grams white chocolate
Salt
2 quarts heavy cream

Sunchoke Peels:
Cinnamon
Sugar
Salt

METHOD:

For the Braised Sunchokes:
In a deep fryer, heat oil to 350°F. Clean and peel sunchokes, making sure to reserve the peels. Deep fry sunchokes until golden-brown. Set aside. In a stock pot over medium high heat, combine sherry vinegar, sugars, salt and 2 cups water. Add fried sunchokes and braise until fork tender. Reduce heat and keep warm.

For the Banana Jam:
In a pot over medium low heat, combine all ingredients. Cook until mixture thickens, making sure to stir frequently to prevent scorching on the bottom of the pot. Once the mixture has reduced and the banana chips have softened, transfer to a Vitamix blender and blend until smooth.

For the White Chocolate Mousse:
In a mixing bowl, combine bloomed gelatin, white chocolate, and salt. Set aside. In a saucepan over medium heat, add 1 pint cream and cook until mixture reaches 180°F. Add white chocolate mixture and whisk to combine. Once smooth, add remaining cream and mix to combine. Transfer to a non-reactive container and refrigerate 2 to 3 hours. In the bowl of a stand mixer fitted with a whisk attachment, add white chocolate-cream mixture. Mix on medium speed until it starts to thicken and takes on a matte appearance, being careful not to over whip. Transfer to a non-reactive container and refrigerate.

For the Sunchoke Peels:
In a deep fryer, heat oil to 300°F. Deep fry reserved sunchoke peels until brown and crispy. Transfer to a bowl and season with sugar, salt, and cinnamon. Set aside.

To Assemble and Serve:
Place a large quenelle of Banana Jam in the bottom of a medium-sized serving bowl. Use the back of a spoon to create a large dent in the center of the jam. Fill the dent with Braised Sunchokes and their braising liquid. Top with White Chocolate Mousse and then garnish with Crispy Sunchokes Peels.

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