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The Outer Banks of North Carolina ®





Joel Richard Sardinha ~ The Left Bank's Chef de Cuisine





Bittersweet Chocolate Soup, Dark Rum Caramelized Bananas, Cinnamon Sugared Beignets, Banana Foam

For the caramelized bananas
4 large bananas, peeled and diced
1/4 cup dark rum
1/2 cup sugar
1 T unsalted butter

Melt Butter with sugar til completely dissolved. Add your diced bananas and bring up to hot. Deglaze with the rum ( alcohol must be evaporated through flame or taste)

For the soup
4 cups whole milk
10 1/2 oz. bittersweet chocolate, chopped

Bring the milk up to scald and pour over chocolate and stir til melted. Hold off to the side with moderate indirect heat.

Beignets
40oz milk
1 lb unsalted butter
4 tsp sugar
pinch salt
1 lb flour
1 lb eggs

Heat milk, butter, sugar, and salt together. Add in the flour and mix til batter forms a ball, continue to mix to reduce the moisture in the batter for approx 2 minutes over low heat. Pull off the stove and allow the mixture to cool down to approx 80 degrees. Using a mixer ( on low ) or by hand add in one egg at a time and make sure the egg is completely incorporated before adding the next. Refrigerate. Make 1oz balls of the batter and deep fry @ 375 degrees till golden brown and toss in cinnamon sugar to coat

Banana Foam
1 ¾ cup Milk
1 ¾ cup Heavy Cream
1 lb diced banana

Steep the ingredients together for approx 30 mins over med heat the let rest for 1 hour. Strain the ingredients and use an immersion blender to froth the mixture into foam

Plating the dish
In the center of the bottom of a shallow large rimmed bowl spoon about 2-3 oz of caramelized bananas in center about a 2” circle, Gently pour the chocolate soup around the bowl so that it is equal height to the bananas, Add three little beignets to the top of the bananas and add a dollop of the foam to rest on top of beignets. For an added presentation, microplane some milk chocolate over the whole dish

LIVE WITH LOVE, WALK WITH PEACE, EAT WITH PASSION




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