Winner: Bannie, Singapore
Anti:dote Bar, Singapore
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Bannie said, “In Korea, my home country, we have a long rich history of fermentation in cuisine, which goes back thousands of years. For my cocktail, ‘The Thinker’, I used my grandmother’s recipe, more often used for citrus and herbs, to produce a banana fermentation. This is achieved by layering waste bananas, lemons and sugar. After 5 days, the fermentation has progressed and you are left with a clear liquid banana enzyme. It is the Korean tradition to use this fruit enzyme instead of sugar. Next, I created banana bitters from the same enzyme, with the addition of angostura for my accompanying soufflé. After this, my soufflé and the banana bitters were created from the waste left over after the enzyme was strained off.
“I was inspired to call this cocktail ‘The Thinker’ as I am motivated by using the by-product in its entirety, to eliminate waste.”
50ml Black Cow Vodka
30ml fermented Banana Water
10ml Palo Cortado Sherry
10ml fresh Lemon Juice
2 drops fermented Banana Bitter
Place all ingredients in a shaker with ice. Hard shake then double strain into a glass.
120g Cream Cheese
50g Sour Cream
50g fresh Egg Yolk
15g Plain flour
50g Fermented banana
130g Fresh Egg White
65g Caster sugar
2g Butter, soft
1. Heat oven to 185°C (or 165°C if fan assisted). Whip up the egg white together with sugar till foaming.
2. Whip up cream cheese, sour cream, egg yolk and plain flour together and add to the egg white and sugar mixture.
3. Place the banana into five espresso cups, rim the cups with the butter and then add to the soufflé batter.
4. Bake in oven for 8 min. Allow to cool before serving.