Banana ravioli.

Sweet ravioli of banana and lime from the famous Brazilian chef of the restaurant " DOM " - Alex Atala and the author of the eponymous cookbook. These ravioli are a vivid example of how to achieve an elastic, but elastic jelly, you can use a mixture of agar-agar and gelatin.

Ingredients for 4 servings.
For caramel:
160 sugar
80 water
10 essence of priprioca

For the custard:
40 egg yolks
40 sugar
8 wheat flour
200 milk

For banana ravioli:
300 banana
175 sugar
175 water
100 lime juice
2 agar agar
20 gelatin

For lemon zest:
500 sugar
500 water
2 lemon zest (straw)

Technology:

1. For caramel, combine sugar and half water, boil to a temperature of 190C, add half the remaining water and essence of priprioca.

2.Custard.
Mix egg yolks, sugar and flour in a bowl. Bring milk to a boil. Add milk in a thin stream in the egg mixture stirring constantly. Strain the mixture and heat on low heat for 5 minutes stirring constantly. Remove from heat and cool on ice. Cover the surface with a film to avoid film formation.

1. Banana ravioli.
   Cut the banana into thin slices, keeping a round shape. Mix and bring to a boil sugar, water, lemon juice and agar. Add the soaked gelatin plates. Pour the mixture on a Fox with a thickness of about 2 mm. after hardening, cut the layer with a metal ring circles with a diameter of 5 cm.

2. Serving.
   On one layer of jelly drip custard, put three slices of banana on top, cover with a second layer of jelly.
   Serve as a standalone dessert or as a Supplement.