Chocolate Banana Dessert Nachos

Ingredients

• as desired PreGel Chocolate Topping
• as desired PreGel Caramel Topping
• as desired PreGel Pino Pinguino Salted Peanut Arabeschi

Chocolate Banana Gelato (Cold Process)

• 2000 gr. whole milk
• 1000 gr. fresh bananas
• 150 gr. cream
• 540 gr. sugar
• 60 gr. PreGel Dextrose (Sweetening Agent)
• 300 gr. PreGel Totalbase (Water & Milk Base – Cold Process)
• 120 gr. PreGel Banana Fortefrutto
• 120 gr. PreGel Cacaopat Traditional Paste (Chocolate – Unsweet)

Chocolate Banana Gelato (Hot Process)

• 2000 gr. whole milk
• 1000 gr. fresh bananas
• 150 gr. cream
• 540 gr. sugar
• 60 gr. PreGel Dextrose (Sweetening Agent)
• 150 gr. PreGel Diamant 50 (Milk Base – Hot Process)
• 150 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat)
• 120 gr. PreGel Banana Fortefrutto
• 120 gr. PreGel Cacaopat Traditional Paste (Chocolate – Unsweet)

Whipped Cream

• 300 gr. PreGel Happy Torte® (Neutral Frozen Mousse Base)
• 1000 gr. heavy cream

Crepe Chips

• as desired frozen crepes, thawed
• as desired cinnamon sugar
• as desired butter, unsalted

Caramelized Bananas

• as desired fresh banana (sliced)
• as desired demerara sugar

Method

Chocolate Banana Gelato (Cold Process)

1. Combine all ingredients in a large plastic bucket.
2. Mix well for 2 – 3′ using an immersion blender.
3. Place in batch freezer and process according to machine instructions.
4. Use as needed in final assembly.

Chocolate Banana Gelato (Hot Process)

1. Combine all ingredients in a large plastic bucket.
2. Mix well for 2 – 3′ using an immersion blender.
3. Place in a Hot Process machine and process according to machine’s instructions.
4. Use as needed in final assembly.

Whipped Cream

1. Combine both ingredients in a Kitchen Aid mixer with a whip attachment and whip to desired peaks.
2. Use as needed in final assembly.

Crepe Chips

1. In a small saucepan, melt the butter.
2. Cut the thawed crepes into triangles to resemble tortilla chips.
3. Lightly brush with butter and sprinkle with cinnamon sugar.
4. Bake on a parchment lined sheet tray in a 148 °C oven until crispy.
5. Reserve in an airtight container until final assembly.

Caramelized Bananas

1. Sprinkle a small amount of the sugar on slices of fresh bananas.
2. Caramelize the sugar using a blow torch until the sugar turns a golden caramel color.
3. Use as needed in final assembly.

Assembly

1. Place a pile of Crepe Chips on the desired plate.
2. Place a few scoops of Chocolate Banana Gelato on top of the chips.
3. Squeeze a small amount of PreGel Chocolate Topping, PreGel Caramel Topping and PreGel Pino Pinguino Salted Peanut Arabeschi over the scoops of gelato.
4. Pipe a few small rosettes of Whipped Cream on top of the chips.
5. Garnish the nachos with a few pieces of Caramelized Banana.

Source: http://www.pregelrecipes.com