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Bananas y Azafrán: Caramel-Rum Bananas with Flourless Chocolate Cake & Saffron Custard

Serves 4

1/4 cup saffron custard
4 servings chocolate cake
12 pieces caramel-rum banana
4 servings cocoa-almond brittle
1 cup caramel-rum sauce
Pinch saffron, for garnish

Putting it all together: Smear a dollop of saffron custard on each of 4 chilled plates. Place one chocolate cake on each plate, and top with a piece of cocoa-almond brittle sticking out of the cake. Pile 3 bananas slices beside each cake, then drizzle bananas with 1/4 cup caramel-rum sauce. Garnish with crumbled cocoa-almond brittle and a few saffron threads.

Saffron Custard
Yields 1 1/4 cups
1⁄2 sheet gelatin
3⁄4 cup heavy cream
1⁄4 cup whole milk
1⁄4 cup granulated sugar
1⁄2 teaspoon saffron
1 large egg yolk

To make saffron custard: In a bowl of ice water, bloom gelatin. Squeeze out excess water. In a saucepan over high heat, boil cream, milk, sugar, and saffron. In a separate bowl, whisk egg yolk. Whisk cream mixture into yolk to temper. Return mixture to saucepan over medium heat, and bring to 185°F, stirring constantly. Remove from heat and add bloomed gelatin. Stir until dissolved. Chill until set, about 3 hours. Custard can be stored in the refrigerator for up to 3 days.

Chocolate Cake:
Yields 4 servings

2 3/4 tablespoons unsalted butter, plus butter for preparing pan
3 ounces semisweet chocolate
2 1/2 tablespoons water
2 tablespoons granulated sugar
1 large egg

To make chocolate cake: Preheat oven to 300°F. Prepare four 2-inch ring molds (at least 1 1/2 inches tall) by lining the bottom with aluminum foil to create pans. Brush each with butter.

In a bowl over a double boiler, melt chocolate and butter, and whisk until smooth. In a saucepan over high heat, combine water and sugar, and boil 3 minutes to make simple syrup. Add syrup to melted chocolate. Whisk until smooth. Add egg and whisk until smooth.

Pour 1/4 cup batter into each prepared pan. Place pans in a roasting pan and pour in enough hot water to come halfway up the side of the cake pans. Cover with aluminum foil and bake until cakes have just stopped moving in the center, 20 minutes. (Check cakes after 10 minutes and rotate in the oven.) Remove cake pans from water and refrigerate until completely set, about 1 hour. Remove cakes from pans and chill until ready to serve.

Caramel-Rum Bananas and Sauce:

Yields 12 pieces and 1 1/4 cups sauce

1 cup granulated sugar
1/4 cup plus 1 tablespoon glucose syrup (see Sources and Substitutions)
1/2 cup water
1/4 cup dark rum
1 large banana

To make caramel-rum bananas and sauce: In a saucepan over high heat, combine sugar, glucose syrup, and 1/4 cup water. Bring to a boil and continue cooking until sugar begins to caramelize. Remove from heat and add remaining 1/4 cup water and the rum. Be cautious, as caramel will spit when liquid is added. Return to heat and continue cooking until caramel reaches 219°F, about 10 minutes. Cool slightly.

Prepare bananas about 30 minutes before serving. Peel banana and slice into 12 rounds; place in a sealable plastic bag. Add warm caramel to bananas and allow to sit for 15 to 20 minutes. Remove bananas and put remaining caramel in a saucepan. Reduce over high heat 3 to 4 minutes. Cool.

Cocoa-Almond Brittle:

Yields 4 servings

1⁄4 cup granulated sugar
1⁄4 cup water
1/2 cup sliced almonds
1/2 teaspoon extra-dark cocoa powder

To make cocoa-almond brittle: Preheat oven to 325°F. In a saucepan over high heat, cook sugar and water for 2 minutes to make simple syrup.

In a bowl, combine almonds and cocoa powder. Add 2 tablespoons simple syrup. Stir until well coated. Spread almonds on a baking sheet lined with a nonstick, ovenproof sheet, such as a Silpat. Bake until sugar stops bubbling, 10 to 15 minutes. Brittle is done if it easily cracks apart when cooled. Cocoa-almond brittle can be stored in an airtight container at room temperature for up to 2 weeks.