How to make Banana-cocoa raviolis with low acyl gellan gum?

How to make Banana-cocoa raviolis with low acyl gellan gum?

Banana-cocoa ravioli base

800 g sugar

480 g glucose

120 g chocolate powder

600 g water

Raviolis

1 kg banana purée

237 g base

137 g water

1.5 g low acyl gellan (0.11%)

Banana-cocoa ravioli base: Take the sugar and glucose to a medium caramel and slowly whisk in the water and chocolate. Cool.

Raviolis: Freeze banana purée into tubes and cut into 1 inch-slices. Bring ravioli base with water to a boil and add the gellan. Cool to 40 °C and quickly dip the frozen banana slices. Allow to thaw.

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