Toasted the slices of bread in a pan with a knob of butter, until they are golden brown. Cut the banana in half lengthwise and roast it for a few seconds in the same pan in which you toasted the bread, adding a little more butter, placing the two halves on the flat side. Lay down the half bananas on the slices of brioche bread and cover them with the hazelnut cream: if you want, pass them for 1 minute in the heated oven to soften the cream. Top with a little chopped chocolate.
All about Blue Java, the tropical banana with blue skin and vanilla-flavored pulp, which is a candidate for future food trends
Although the banana varieties in the world are hundreds, in Europe the most common one is the yellow Cavendish that we all know and which represents about 40% of world production. Yet for some time there has been a new one rare and exotic variety which is gaining media attention and global interest, and it is the Blue Java banana. This fruit, also known as "banana ice cream"Because of its pleasant vanilla flavor, it is present only in some countries, yet there are already those who bet not only on its spread, but also on a possible food trend on a par with that of avocado.
A very sweet and unusual fruit to be discovered
Blue Java bananas are a hybrid of two banana species native to Southeast Asia, namely Musa balbisiana and Musa acuminata, and are grown in several Asian countries, in various parts of Central America, Hawaii and Australia. Their size is slightly larger than Cavendish, as is the nutritional profile and content of fiber, manganese and vitamins B6 and C. However, the coloring of the peel, which in the maturing phase takes aunusual blue-greenish hue to then turn pale yellow when mature and pulp white with black seeds which is soft, dense and creamy like an ice cream and dal singular taste reminiscent of vanilla or custard. Another interesting feature of the "frozen banana" concerns its plant, between 4 and 6 meters high, particularly resistant to both cold climates and wind, which makes it easy to grow at home and potentially cultivable in Europe as well. The blue banana in Italy, at least for now, is almost completely unavailable, however it is possible to buy the seeds or the plant on some online stores.
Blue java banana in the kitchen: not just ice cream
In the countries where it is grown, blue banana comes eaten both raw and cooked, which makes it a truly versatile fruit in the kitchen. Due to the taste and consistency, it represents first of all one valid and low-calorie alternative to the classic ice cream; in addition to crushing it to obtain a simple, but tasty, spoon dessert, it can be frozen and blended together with other ingredients, such as berries or various natural flavors. Crushed, Blue Java can also be used as a basic ingredient for smoothies and milkshakes, perhaps combined with chia and avocado seeds, or for baked desserts such as muffins, cakes and plumcakes. Fresh and sliced, it is an excellent one topping for puddings, yogurt and pancakes. In general, this variety of banana can be combined, both for sweet and savory dishes, with other ingredients such as berries, citrus fruits, pineapple, coconut milk, almonds, agave syrup, cinnamon and nutmeg, cinnamon and pineapple.
In Italy, in 2019, Blue Java was used by Rubicone, a leading company in semi-finished products, which made it the main ingredient of a version revisited by the famous blue smurf ice cream from the 80s. Now that the color of the year is Pantone Classic Blue, one wonders if this tropical blue banana cannot make its way in Italy and become one of the next food trends of 2020.
If you love the classic recipe with apples, you will go crazy for this! Only a few ingredients to prepare a mouth-watering dessert!
There tarte tatin it is a sweet born by chance, or rather by mistake by an error sisters Caroline and Stephanie Tatin, owners of a restaurant, who wanted to prepare a cake for their customers with a base of pastry and stuffed with apples, but they forgot the pastry and added it only later on the cooked apples. Here came this kind of overturned pastry with caramelized apples. A delight of timeless taste, perfect for all the times you want a dessert, but you have little time to prepare it. Success is guaranteed!
Many variations of the tarte tatin
The tarte tatin can be done in many ways, not just with apples and not just sweet. You can choose any type of seasonal fruit and then try it with prunes, peaches or apricots in summer, with pears and oranges in winter, with rhubarb and strawberries in spring and with grapes and figs in autumn. They are delicious and perfect for an appetizer savory versions with cherry tomatoes and caramelized onions to be brought to the table always strictly warm. Finally there are recipes similar to tarte tatin because cooking always involves a caramelized ingredient covered with a dough that is usually a pastry, but can also become a dough that rises like that of a donut. The result will be different, but always extraordinary.
Tarte tatin with bananas
This variant of tarte tatin is perfect all year round because bananas they are always found on fruit stands. Preparala is really very simple. First caramelize in a saucepan 100 g of sugar and then add 50 g of butter and some aniseed or spice milk to taste. Cinnamon is also very good. Then peel the bananas and cut them into two parts lengthwise or in slices, depending on how you want the cake to appear. Pour the still hot caramel mixture into one cake mold and place the bananas neatly on top covering the entire base. Complete with a puff pastry roll which must be tucked inside the cake pan in order to create a sort of fruit shell. Cook for about 25 minutes at 200 °. Serve the warm cake with whipped cream.
Discover in the gallery many other tasty ideas to prepare a sweet or savory tarte tatin!
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