Banana, Lime and Priprioca Caramel Ravioli


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Banana, Lime and Priprioca Caramel Ravioli
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Sweet ravioli of banana, lime and priprioca by the famous Brazilian chef Alex Atala from a decadent but healthy fruit dessert recipe

For the priprioca caramel
For the crème patissiere
For the lemon and banana ravioli
For the lemon zest
Info box
  • Preparation time
  • Cooking time
  • Recipe category Dessert
  • Recipe yield 4
  • Recipe cuisine Central/South American

Priprioca caramel
Make a caramel with the sugar and half of the water until it reaches 190°C.
Add the other half of the water and the priprioca essence.
Put aside.

Crème patissiere
Whisk the egg yolks, sugar and flour in a bowl.

Boil the milk.

Add the milk to the yolks slowly while whisking, to temper the eggs.
Strain the mixture and cook on low heat, stirring constantly for about five minutes.
Transfer it from the heat to a bowl and let it cool in an icy bain-marie.
Cover the cream with cling film, placing it against the surface, so it will not form a crust.

Lemon and banana ravioli
Cut the banana in fine slices keeping their round shape.
Boil all the ingredients, except the gelatin and bananas.
Add the hydrated gelatin sheets.

Put the jelly on a tray, spreading it with a thickness of approximately 2mm and allow to set.

Once set, cut the jelly into circles with a round ring, 5cm in diameter.

Assemble the raviolis
One layer of jelly
, a drop of creme patissiére, 
three round slices of banana
 and another layer of jelly on top.

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