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Fabio Viviani's Banana Cake, Coconut Gelato, Chocolate Sauce, Peanut Powder, Peanut Brittle

























Ingredients:

•  180 gram Peanuts
•  65 G. Flour
•  180 G. Butter
•  130 G. Sugar
•  50 G. Light Brown Sugar
•  4 Whole Eggs
•  15 G. Vanilla Extract
•  90 G. Peanut Butter
•  2 Whole Bananas (topped with brown sugar & roasted till caramelized)

For The Coconut Gelato:
•  10 egg yolks
•  ¾ C. Sugar
•  1 tsp. vanilla extract
•  ⅛ tsp. salt
•  1 C. Heavy cream
•  1 C. Coconut (shaved)
•  1 vanilla bean
•  1 ea. Gelatin sheet (2 grams)
•  ¼ C. Cold water

For The Peanut Brittle:
•  3 C. Sugar
•  ½ C. Water
•  4 C. Peanuts

For The Peanut Powder:
•  4 T. Peanut butter (creamy)
•  2 C. Malto dextrin (tapioca)

Chocolate Sauce:
•  12 oz. Sugar
•  ¼ C. Corn syrup
•  5 oz. Cocoa Powder
•  5 C. Water
•  1 Lb. Chocolate



Recipe:

  1. For the Banana Cake: in a food processor purée peanuts with flour, to resemble a peanut flour, and set aside. In a stand up mixer, cream butter, with both sugars. Slowly add one egg at a time to butter sugar mixture. Add vanilla extract & peanut butter. Then at the end add caramelized bananas until well incorporated. Finally add the peanut flour from the first step and mix together. Pour into desired cake pan coated with a nonstick spray or butter. Bake at 350 degrees checking after 20 minutes. When a toothpick inserted inside comes out clean cake is done. Set aside to cool down.

  2. For The Coconut Gelato: Combine egg yolks, vanilla & sugar, in bowl whisk over Bain Marie till temp. Reads 160 degrees and cool down to room temp. Meanwhile heat up water, gelatin, & coconut flakes till gelatin dissolves, Mix together with cold heavy cream & vanilla bean, & whip until mixture is just starting to set. Gently fold tempered egg mixture, with cream mixture. Put into chilled container cover with plastic & freeze. For The Peanut Powder: using a food processor with the blade attachment put both ingredients in & pulse until powder forms.

  3. For the Chocolate Sauce: Boil water, sugar & corn syrup. Add cocoa powder a little at a time. Pour chocolate into cocoa mixture. Stir until evenly combined.

  4. To Plate: cut cake into bars, top with gelato drizzle chocolate sauce, sprinkle peanut powder, & top with peanut brittle.




For more information on Fabio, his new cookbook, "Fabio’s Italian Kitchen," and his newsletter "Fabio’s Kitchen Academy," go to his website www.fabioviviani.com.

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