Thursday, May 31, 2007
They Go Really Well Together #2
When Tara from Should You Eat that? informed me of a new event she was hosting called They Go Really Well Together...let's say I was intrigued. You can tell by the logo that this is a more unusual type of event.
The ingredients for the month are Banana and Parsley and the objective is to create a dish that uses both these ingredients.
I must say this had me stumped for a while due to the quite strong flavour of parsley and how it could ever partner with banana. My solution came in not using the parsley for it's flavour but for it's chlorophyll!
Once I had that fixed in my mind then finding a way to incorporate it was an easier task. Chlorophyll is sensitive to heat so I decided to make the most of that and add it to a banana ice-cream. The ice-cream would taste like banana but to look at it you'd think it was mint or even green tea - if anything, because of the colour shift in a blind tasting, the flavour of banana is enhanced because you aren't expecting it.
The process of making Chlorophyll is described in this post.
Green Banana Ice-Cream
200 grams soft, ripe bananas, cut into chunks
350 grams sheeps milk yoghurt
250 mls milk
130 grams caster sugar
Place the banana, yoghurt and caster sugar into a blender and process until smooth. Pour this out into and bowl and add the milk - whisk this until it's well combined then store, covered, in the fridge until very cold.
Follow manufacturers instructions and pour into your ice-cream maker to churn - it should take about 20 minutes. Transfer into a freezer proof container and allow to set in the freezer.
I suppose I should add that the ice-cream succeeded - Chlorophyll successfully provided the colour-shift I had wanted and if I had desired I could have made it even "greener". I look forward to having a bit of fun in confusing people with it.
Tagged with TGRWT