As bananas and parsly apparently going well together if you trust flavor pairing, i wanted to find out if that is true on a plate.
I did the momofuku bananpie from mind of a chef, wich had a good base. Salty, deep chocolaty and rich. Alltough i didn't really get the idea behind the cream filling with all the steps, the "rotten" banana that i cultivated definitely was a hit. I will do a converted mousse recipe next time.
To go with that i mad banana jam, platanos fritos, parsley gel and powder, baked banana sorbet and a "on the plate" meringue. I tried different plates and platings on this one:
Wich one do you prefer? Im happy to answer a question and giving out the recipes and my help with them....thank you
