popcorn ganache, banana jelly & coconut macaroon
by Clover Ng
@ 19 May 2014
Ingredients
Banana Jelly
500g banana purée
75g glucose
60g sugar
12g yellow pectin
20g citric acid mix with 20ml boiling water
Popcorn Ganache
200g cream
100g popcorns
50g brown butter
325g white chocolates
Coconut Macaroon
150g (each) almonds and icing sugar
10g titanium dioxide
110g aged egg whites, divided
150g sugar
40ml water
100g dessicated coconuts
Preparation
• For the banana jelly: Heat the banana purée, glucose and sugar in a saucepan over a low heat to a boil. Mix a small amount of hot banana syrup with the yellow pectin and then add into the boiling banana syrup and cook the mixture to 106°C. Add in the citric acid solution and pour into round flexipan moulds.
• For the popcorn ganache: Heat the cream, popcorns and brown butter in a saucepan over a low heat until well blended. Cover the saucepan with a lid and keep chilled in the refirgerator overnight. Re-heat the cream mixture until liquidise and then strain over the white chocolates and whisk until emulsified.
• For the coconut macaroon: Place the almonds, icing sugar and titanium dioxide into a food processor and pulse into powder form. Sieve the ground almond into a mixing bowl. Add in half of the aged egg whites and mix to a smooth paste. Set aside. Heat the sugar and 40ml water in a saucepan over a low heat to 118°C. Set aside. Whip the remaining aged egg whites in a mixing bowl to a soft peaks form and fold into the hot sugar and whip until mixture has cool down. Once cooled, fold into the almond mixture. Pipe the mixture onto a silicon mat, and sprinkle with the dessicated coconuts and dry at room temperature for about 30 minutes. Once dried, bake in a pre-heated oven at 160°C, for about 14 minutes. Remove coconut macaroons from the oven and set aside to cool. Once cooled, place a disc of banana jelly in centre of each macaroon shell and pipe the popcorn ganache around and top with another shell.
Makes 40 macaroons
