Last week, renowned Caribbean restaurant Miss Lily’s opened its doors at the Sheraton Grand Hotel in Dubai, its first location outside of New York City. The menu, which offers a modern take on island cooking and was dreamt up by Executive Chef Adam Schop, features a variety of favorites from the New York outlet, including ‘Jerk Chicken’ and ‘Hot Pepper Shrimp’, as well as several speciality dishes designed exclusively for the Dubai location. King crab with aromatic scotch bonnet sauce, jerk BBQ short rib steamed buns, and Jamaican pepper rib-eye steak are just some of the dishes to look forward to.
To celebrate the opening of Dubai’s most buzzed-about restaurant, Savoir Flair tapped the culinary minds behind this concept for one of their most celebrated recipes, Miss Lily’s banana mousse with meringue and fried banana. Read on to discover how to recreate a dose of this Jamaican magic in your own home, below.
- 4 tsp sugar
- 1 tsp vanilla
- 1 medium banana, cut into quarters
- 1 cup plain low-fat yogurt
- 2 tbsp low-fat milk
- 160g castor sugar
- 65g egg whites
- 5g salt
- 2g cream of tartar
- 1 banana
- 4oz whole butter
- 20g cashews, toasted
- 2 Lotus cookies
- brown butter
- 1 pinch coarse sea salt
- fried banana slices
To make the banana mousse, place the milk, sugar, vanilla, and banana in a blender. Process for 15 seconds at high speed until smooth. Pour the mixture into a small bowl and fold in the yogurt. Chill the mousse before spooning it into four dessert dishes.
To make the meringue disks, mix egg whites in a stand mixer and gradually add in the sugar, salt, and cream of tartar to ensure they're all fully incorporated. Pipe meringue into 10cm disks and let them sit at room temperature for one hour. Heat the oven to 90°C and bake the disks for one hour, or until crispy. Remove and keep in a warm, dry area until ready for use.
To make the fried banana, heat the oil to 180°C and fry the banana until golden. Cool and cut into 12mm slices, then set aside.
To make the brown butter, place the butter into a frying pan and turn on medium heat. Allow the butter to separate, with the water evaporating and milk solids turning brown and foamy. Reserve and store hot until ready to serve.
Finally, to plate the dishes, place a few fried banana slices and toasted cashews in the center of the dish. Pour one teaspoon of brown butter over the dish. Next, break the two Lotus cookies into 10mm pieces and place four or five over the mousse. Sprinkle a pinch of coarse sea salt and place a meringue disk over the mousse.