Lemon banana ravioli with priprioca caramel, by Alex Atala

22 January 2010
Lemon banana ravioli with priprioca caramel, by Alex Atala

This recipe for lemon banana ravioli was devised by Brazilian chef Alex Atala, who has become a culinary superstar since opening his DOM restaurant in Sao Paulo 10 years ago.

(Serves 10)

For caramel priprioca

  • 320g sugar
  • 20ml essence of priprioca
  • 80ml water

For crème patissiere

  • 40g pasteurised egg yolk
  • 40g caster sugar
  • 8g wheat flour
  • 200ml milk

For sugar syrup for the confit of lemon zest

  • 500ml water
  • 500g sugar
  • 1 lemon

For lemon and banana ravioli

  • 175g sugar
  • 175ml water
  • 100ml of lemon juice
  • 2g of agar-agar
  • 20g of gelatin
  • Banana, finely sliced into rounds


Make a caramel with 320g sugar to about 142°C and add 20ml essence of priprioca and 80ml water.

Make the patissiere by mixing the pasteurised egg yolks with 40g sugar and 8g flour in a bowl. Bring the milk up to the boil. Then slowly mix the milk into the yolks. Strain the mixture into a saucepan and cook over low heat, stirring constantly for about 5 minutes.

Remove from heat, transfer to a bowl and sit in a bowl of iced water. Cover the surface of the crème patissiere with cling film to prevent it forming a skin.

Make a sugar syrup by boiling together 500ml water with 500g sugar until the sugar dissolves. Pare the peel from the lemon, leaving some of the pith attached to the zest. Cut into julienne and blanch in boiling water. Cool quickly in iced water and repeat the process three times. Then heat the sugar syrup and add the blanched lemon zest.

To make the banana ravioli, mix together 175g sugar, 175ml water, 100ml lemon juice and 2g agar-agar in a saucepan. Bring to the boil then remove from the heat and sprinkle the gelatin over the liquid. Once it has dissolved, pour the liquid into a wide mould so that it sets into a 2mm thick sheet. Chill until set.

Stamp out 5cm diameter rounds and assemble the ravioli on a baking sheet as follows:

Place a round of lemon jelly on the plate, top with a drop of crème patissiere followed by 3 slices of banana, then cover with another round of lemon jelly.

To serve

Take a slate 25cm x 10cm and arrange the ravioli on the left side. Garnish with the candied lemon zest and finish with a whisk of caramel priprioca to one side of the ravioli.

See also Atala's recipe for Palm Heart Fettucine with Coral Butter and Glazed Prawns >>

Read the full article containing these recipes, Alex Atala - the Amazon explorer >>

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