Israeli Couscous Custard with Oven Dried Banana, Kaffir Lime Drizzle, and Honey Tuile

Israeli Couscous Custard


Yield: Serves 8


Ingredients:


4 firm bananas, peeled
3-4 T turbinado sugar
¾ c Israeli couscous
¾ orange juice
1 ½ c water
1 c sugar
3 sheets gelatin
½ c coconut milk
1 ½ c heavy cream
Simple syrup (½ c water and ½ c sugar)
Zest of 1 lime
1 kaffir lime leaf, chopped
24 raspberries
2 T unsalted butter
¼ c 10x confectioners’ sugar
3 T honey
1/3 c flour, sifted


Procedure:


1. Make the oven dried bananas: Thinly slice the bananas lengthwise on a mandoline. Place on a silpat lined baking sheet and sprinkle with the turbinado sugar. Bake approximately one hour in a 200 degree Fahrenheit oven.


2. Make the honey tuiles: Melt the butter. Add the confectioners’ sugar and honey. Mix well. Add the sifted flour. Refrigerate until cold. When the tuile batter is cold, pipe onto silpat lined baking sheet and bake 6-7 minutes at 350 degrees Fahrenheit, until golden brown. Working quickly, remove the tuiles individually and wrap around the handle of a wooden spoon until set in a spiral shape. Carefully reserve for service.


3. Make the custard: Place the water, orange juice, couscous, and ¼ c of the sugar in a russe. Bring to a boil, and reduce to a simmer for approximately thirty minutes, or until the couscous becomes tender. More liquid can be added if the initial liquid evaporates and the couscous has not thoroughly cooked. Submerge the gelatin leaves in cool water and let bloom. Simultaneously heat cream, coconut milk, and remaining sugar in a russe (deep saucepan) until the sugar completely dissolves. Add the gelatin leaves (once they have softened) to the milk and cream mixture and stir to dissolve. Cool over an ice bath. Once cool, mix together the gelatin mixture and the couscous mixture. Refrigerate or continue to cool over an ice bath, so that the custard thickens. Stir occasionally. 


4. Make the kaffir lime sauce: Prepare a simple syrup as to the above specifications. Stir in the lime zest and chopped kaffir lime leaf. Cool over an ice bath. Place in a squeeze bottle with the top half of the tip cut off, so as to facilitate an easier exit for the zest from the bottle.


5. To plate: Arrange the dried bananas to line the inside of a larger ring mold. Two to three slices should be sufficient. Spoon in the couscous custard to fill the ring. Squirt some of the lime sauce around the plate. Remove the ring mold. Garnish with three raspberries and one tuile.