Banana Ravioli with Nutella
A modernist banana gel set with agar and locust bean gum, cut into rounds and folded around Nutella.
Ingredients
| 300 g | peeled banana |
| 150 g | heavy cream |
| 30 g | brandy |
| 3 g | vanilla |
| 120 g | water |
| 5.4 g | agar (0.9%) |
| 0.6 g | locust bean gum (0.1%) |
| — | Nutella |
| — | mint leaves |
| — | shaved chocolate |
Instructions
For the Banana Ravioli
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in the source article.
Prepare a sheet pan with parchment paper, silpat, or acetate sheets.
Combine all ingredients and blend well until fully combined. Heat in a pot, bring to a boil while stirring occasionally. Let simmer for 3 to 5 minutes, stirring regularly.
Pour the banana mixture out onto the sheet pan, aiming for a depth of 0.125" to 0.25" (3mm to 6mm). Let the gel set fully. Using a cookie cutter or pastry round, cut out circles 2" to 4" (50mm to 100mm) in diameter.
To Assemble
Place a dollop of Nutella on each ravioli. Gently fold the ravioli in half, creating a half-moon shape. Top with a mint leaf and some shaved chocolate.