Online exclusive irresistable first and last bites to entice guests and elevate check averages, with wine pairings by Marlene Rossman Pastry chef Milashus says, “This pie has been my favorite from the start because of the burst of banana in each bite with a rich and fluffy mousse filling. But the key to any delicious pie is in the crust and using the right amount of mousse filling to make it complete.” LAuren LoZAno Kate Milashus, pastry chef, Zed451, Chicago, www.zed451.com Yield: 9 servings 8 egg yolks, room temperature, divided 1/2 c. granulated sugar, divided 5 egg whites, room temperature, divided 1/6 t. lemon juice 1/4 c. all-purpose flour 2 t. macadamias, ground 3 1/2 t. powdered gelatin 2/3 c. cold water 3 very ripe bananas, mashed 2 T. butter 2 1/2 T. light brown sugar 15 oz. mascarpone cheese 1 1/2 c. heavy cream 1 1/4 t. vanilla paste 1/2 c. confectioner’s sugar 2 1/2 T. granulated sugar Method (1) Preheat oven to 300˚F With 3” ring . molds, trace circles onto a sheet of parchment paper the size of your sheet pan, spacing them about 1” apart. Flip paper, place on sheet pan and set aside. (2) Whisk 2 yolks and 1/4 c. sugar in standing mixer until thick and fluffy, and transfer to a mixing bowl. (3) Clean out the standing mixer mixing bowl. Whisk 2 egg whites, remaining 1/4 c. sugar and lemon juice to medium peaks. (4) Fold whites into yolks. Stir together flour and nuts in a separate bowl before gently folding into egg mixture in 3 parts. (5) Fill a pastry bag with batter. Cut a 1/2” opening, and pipe batter onto parchment paper using the tracings as guides. (6) Bake at 300˚F for 5-6 minutes. Let cool completely. (7) Store ladyfinger rounds between sheets of parchment paper and wrapped in plastic if not using immediately. They may also be frozen for longer storage. (8) For mousse, bloom gelatin in cold water, and set aside. (9) Sauté bananas with butter and brown sugar for about 5 minutes. Transfer bananas to a large mixing bowl. (10) Whisk mascarpone, heavy cream and vanilla paste to stiff peaks; keep chilled until ready to use. (11) Heat remaining 6 yolks and powdered sugar until hot to the touch. Add bloomed gelatin. Transfer to a mixing bowl and stir into bananas. (12) Heat 3 remaining egg whites and sugar until hot to the touch. Transfer to clean mixing bowl, and whisk to medium peaks. (13) Fold whites into banana mixture. Fold in whipped cream. (14) Pipe mousse immediately into ring molds. (15) Chill or freeze pies until ready to use. Warm the ring molds to unmold the pies. Keep pies chilled. Wine pairing: With luscious fruit flavors of peach and apricot and refreshing acidity, Messina Hof Riesling “Angel” Late Harvest 2009 (Texas) is a light dessert wine that will balance the creaminess of the banana mousse, macadamias and mascarpone. Banana Cream Pie 26 | Chef www.chefmagazine.com