Ingredients for 4 Servings
For the chocolate banana jam
- 20 g sugar
- 2 g pectin
- 100 g sugar
- 20 g glucose syrup or honey
- 40 g bitter couverture
- chocolate (ca. 70%)
- 10 g STROH 80
For the coconut cake for crumbs
- 90 g egg white (of ca. 3 eggs)
- 30 g sugar
- 15 g almonds, finely ground
- 75 g icing sugar
- 70 g coconut flakes
- 15 g flour
- grated zest of 1 lime
- neutral oil
For the dumpling dough
- 250 g curd cheese (quark)
- 60 g melted butter
- 150 g cake flour
- 1 egg
- 1 dash of STROH 80
For the coconut sauce
- 100 ml coconut water
- 120 g coconut milk
- 50 g simple syrup
- 2 g agar-agar
- a little lemon juice
For the rum ball
- 50 g orange juice
- 25 g simple syrup
- 20 g STROH 80
- 3 leaves of gelatine
- For the chocolate-banana jam, puree the bananas. Bring to a boil with 20g of sugar and pectin. Add 100g of sugar and glucose and boil again. Stir in the dark chocolate and, finally, add STROH.
- For the coconut cake, beat egg whites with sugar until stiff peaks form.
- Mix the dry ingredients finely together; the coconut flakes should be as fine as possible (using an electric food processor).
- Gently fold the dry mixture into the beaten egg whites and spread it on a baking sheet lined with parchment paper.
- Bake at 160 °C for 15 to 20 minutes. Once slightly cooled, remove from the paper and let dry in the switched-off oven.
- Grate the dried coconut mass and toast it in a pan until it turns a light brown color.
- Mix in some neutral cooking oil (such as grape seed oil or sunflower oil) with a whisk so that the crumbs do not become soft immediately when the dumplings are rolled in them.
- For the dumpling dough, knead all the ingredients together until well combined. Wrap in plastic wrap and let rest in the refrigerator overnight.
- For the rum ball, mix orange juice, simple syrup, and STROH, then freeze in silicone hemispheres or ice cube molds.
- Roll out the dumpling dough to a thickness of about 5 mm using a rolling pin and some flour.
- Cut into 4 cm squares and fill with the chocolate-banana jam. Seal them well and shape them into dumplings (the finished dumplings can also be frozen).
- In a pot, bring water with a pinch of salt and STROH to a gentle boil.
- Cook the dumplings for about 7 minutes, then remove them from the water and roll them in the coconut crumbs.
- For the coconut sauce, bring coconut water and coconut milk to a boil with simple syrup and agar-agar.
- Transfer to a tall container and refrigerate until set.
- Blend with an immersion blender until smooth and season with lemon juice to taste.
- Prepare a gelatin mixture by combining 200 ml of water and 3 sheets of gelatin. Pierce the frozen STROH balls with a needle and dip them multiple times into the liquid gelatin to create a thin but dense layer of jelly. Set aside and carefully remove the needle.