Curau, banana skin and caviar

Roberta Sudbrack

For 8 people

3 organic corn spike (very white)
Rich milk
Cold saltless butter
Key lime
Mellow sugar banana (known as banana ouro in Brazil)


Wash and husk the corn. In a small pan, add some butter and the husked corn. Add milk and a pinch of salt and sugar and cook until it is soft. Take the mix to the food processor. Add cold butter gradually and process quickly. Season it correctly and save it aside.

Banana skins
Squash the banana and run it through a plastic sieve. Add key lime drops to avoid fast oxidation. With the help of a spatula, spread thin layers of the mixture on a silicone leaf (silpat) and bake it in a pre-heated at 180°C/350F oven for 5 minutes or until it is very dry. Take it out of the leaf while it is still hot and keep it in a hermetically closed recipient.

Banana flour
Cut the banana in round slices of about 0.5 cm thick, place them side by side on a silicone leaf (silpat). Sprinkle each one with a thin layer of sugar and take them to the oven at 130°C for about 2 or 3 hours or until they become small, dehydrated and brown. Let them cool down and blend them in the food processor until it becomes a powder similar to coffee. Save it aside in a hermetically closed recipient.

Place some the warm curau, the caviar and the banana skin at the bottom of the plate. Sprinkle it with banana flour and it is ready to be served.