![Torched Banana Malva Pudding](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/d15b1bd0df8baae739f8727de50a1d74.jpg?itok=T2esANEy)
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Quick & easy (production)
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No food waste
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Comfort Foods
Traditional South African Dessert, the humble Malva pudding, and pairing it with Caramel & Banana.Traditional South African Dessert, the humble Malva pudding, and pairing it with Caramel & Banana.
- Shelf life:
- 1 month
- Conservation:
- Freezer
Containing: 6 Components
Malva Pudding
Ingredients: Malva Pudding
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50 geggs
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200 gCastor Sugar
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230 gmilk
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13 gunsalted butter
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250 gcake flour
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5 gBicarbonate of Soda
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1 pinchsalt
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50 gApricot jam
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20 gBrown Vinegar
Preparation: Malva Pudding
- Whip the egg and castor sugar until they're light and fluffy.
- Warm up the milk and butter.
- Fold in the flour, bicarbonate, and salt.
- Add the milk, jam, and vinegar to the mixture.
- Pour the batter onto thinly sliced bananas in the desired mold and bake at 170°C for 10-15 minutes.
- Once the malva is out of the oven, pour the hot sauce directly over the pudding.
- When the banana malva pudding is cool and portioned, sprinkle sugar on top and torch the sugar until it caramelizes.
Tools
- Piping Bag
- Mixing bowl (s)
- Scale
- Spatula(s)
- Pot
- Stand Mixer
- Baking Tray
- Oven
- Induction stove
Sauce
Ingredients: Sauce
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212 gfresh cream
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60 gunsalted butter
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125 gboiling water
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196 gbrown sugar
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half piece(s)Orange peel
Preparation: Sauce
- Place all ingredients in a bowl and bring them to a boil.
W2 Callebaut and cinnamon I/C
Ingredients: W2 Callebaut and cinnamon I/C
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150 gmilk
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150 gfresh cream
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30 gCastor Sugar
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10 gglucose
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pinchsalt
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93 gegg yolks
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5 gground cinnamon
Preparation: W2 Callebaut and cinnamon I/C
- In a saucepan, heat the milk, cream, and glucose together.
- In a separate bowl, whisk together the yolks, sugar, and cinnamon.
- Gradually temper the hot liquid into the eggs while continuously whisking.
- Return the mixture to low heat and stir with a spatula until it reaches 78°C.
- Cool the mixture over an ice-cold bath and refrigerate overnight.
- Strain the mixture the next day and churn.
Honeycomb
Ingredients: Honeycomb
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200 gCastor Sugar
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86 ghoney
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52 gwater
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8 gBicarbonate of Soda
Preparation: Honeycomb
- In a pot, boil the sugar, honey, and water together until the mixture reaches 148°C.
- Stir in the bicarbonate and whisk until the mixture bubbles.
- Pour the mixture into a metal bowl lined with baking paper and let it set.
Pecan Crumble
Ingredients: Pecan Crumble
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110 gPecans
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110 gdemerara sugar
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75 gChilled unsalted butter
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175 gself-raising flour
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10 gground cinnamon
Preparation: Pecan Crumble
- Place all ingredients in a food processor and mix until combined.
- Ensure the pecans are fairly finely chopped before adding them to the mixture.
- Bake at 165°C for 10-15 minutes, or until the mixture is golden and crunchy.
Caramel Ganache
Ingredients: Caramel Ganache
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120 gfresh cream
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28 gGlucose powder
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25 gdextrose
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5 ginvert sugar
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25 gunsalted butter
Preparation: Caramel Ganache
- Heat the cream, then add the sugars and heat to 40°C.
- Make an emulsion with the chocolate, adding the butter last.
- Pour the mixture into a piping bag and pipe once the ganache is fairly firm.
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