| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
| 6 - bananas 25g - sugar 12.5g - butter, salted 4g - kosher salt 45g - egg yolk, about 3 15g - heavy cream |
my sous-vide cooker large pot vacuum sealable bag (or zipper lock bag) blender immersion blender fine-mesh sieve |
about 2.5 minutes | 424g |
RECIPE STEPS
Heat My Sous-Vide to 165°F/74°C
Bag and seal
Place whole, unpeeled bananas into bags and seal
Cook for 2 hours
Peel and blend
Peel and blend cooked bananas with juice from bag until smooth
Pour puree through a fine-mesh sieve
Cook egg yolks
Set My Sous-Vide to 149°F/65°C
Cook the egg yolks for 15 minutes, then cool in an ice bath
Combine
Mix the banana puree with butter, heavy cream, sugar, and salt in a pot
Warm over low heat until dissolved
Mix in the cooked and chilled egg yolks with immersion blender until smooth
Chill
Chill the new puree in the refrigerator for at least 1 hour
Serve