BAVAROIS BANANA / THE MATCHA!
Okay, beginnings of Spring are quite messy... But we can't blame it because it's never easy to come back, and the sun is trying to find its feet, it has to find its place, fight with the clouds that reside in the sky since a little loo long... It has to impose, not to relax its efforts, come on Mister Sun, you're almost there, do I have to remind you that I'm counting on you to organize a HUGE aperitif on the Canal St Martin banks for the 10 000th followers, so please I'd rather draw flowery shorts than a raincoat for the occasion. Waiting to meet you IRL, to celebrate the sun and your passion for Make My Lemonade, I long for imagining recipes with edible flowers, I find it charming, delightful and so topical... I think flowers will become a regular ingredients around here... Sweet kisses and good luck for this week! Go Go Go little mister sunshine!
To make 6 bavarian creams, you will need:
- 400 g of pealed bananas,
- 20 cl of very cold whipping cream,
- 1 teaspoon of agar-agar,
- 25 g of sugar (light so far)
To make the Matcha tea cookies, you will need:
- 150 g of flour,
- 100 g of melted butter,
- 45 g of superfine sugar,
- 1 pack of vanilla sugar,
- 1 teaspoon of matcha green tea (special baking)
And to enhance the lot, edible flowers! Available in baskets at the Grande Epicerie de Paris, but I think you can find some at your farmer's market?
Let's start with the bavarois, with your blender reduce the bananas into a mash and put aside. In a mixing bowl, whip up the whipping cream into a firm Chantilly and put it into the fridge. Now, into a pan, pour 5 cl of water with the sugar, bring it to a boil and add the agar-agar when it come to the boil. Stir up for the agar-agar to dissolve perfectly, add the banana mash and cook over low heat for a few moments. Finally fill the silicone muffin pan (much easier to remove). Put your bavarois into the fridge for a few hours, or bake them the night before to have them for lunch...
While the bavarois are setting, make the match cookies. In a mixing bowl, mix the melted butter, the flour, the sugar and the matcha tea, then knead the dough, if it becomes too sticky you can add flour. Cover with cellophane before putting it in the fridge for 15 minutes. Once your dough is cold and solidified, roll it out on a floured surface until you have about 1 cm. Then with a cooking cutter that is the same size as your muffin pan (or a tiny bit bigger) cut your cookies. Put them on your baking tray (with baking paper) and cook for 20 to 25 minutes at 150°C.
Let your cookie completely cool down before handling them. Then plate up with a matcha tea cookie, remove a bavarois from its mold on top and add a bouquet of fresh and edible flowers! Enjoy!
Bonus: apple + kiwi + mint + ginger and a hint of matcha!
Bonus: apple + kiwi + mint + ginger and a hint of matcha!