“Ice Cream of the South” Roasted Banana Grits With Toasted Coconut, Chorizo, Raspberry Sofrito, Sorrel RECIPE Grits 1 cup stone grips 1 cup Half and Half 3 cups chicken stock 4 Tbsp butter Anglaise 1/2 cup milk 1/2 cup heavy cream 3 egg yolks 3 Tbsp sugar 2 roasted bananas Toasted coconut 6 oz. Spanish chorizo Berry Sofrito 2 pints raspberries 8 oz sugar 1 shallot 1 Tsp jalapeno 2 Tbsp red bell pepper 2 Tbsp apple cider vinegar 2 Tbsp champagne vinegar 1 tsp ground cumin 1 Tbsp blended oil 4 strawberries Sorrel Bananas Brown bananas by aging in brown paper bag. Once achieved, roast on 350F for 4-5 minutes or until the bananas pop and ooze. Discard peels and reserve the banana with rubber spatula scraping the pan off all juices into a blender to make a puree. Anglaise In a medium sauce pot, combine heavy cream and milk. Once simmered for 1minute remove from heat. In a prep bowl, whisk sugar and egg yolks together. While cream/milk is still warm right after simmer, whisk in yolk/sugar mixture gradually into medium sauce pot, being careful not to scramble eggs. Return to minimum heat and stir with whisk while custard mixture thickens. Spoon test, then reserve product. Grits In a medium sauce pot, bring chicken stock and Half and Half to a simmer. Add the stone ground grits, and cook until al dente or mouth feel as desired. Once achieved, fold in butter and roasted banana puree. Season with salt and white pepper. Berry Sofrito Macerate the raspberries in a small container with sugar for 1hour. Remove the berries from liquid. (Save liquid for future application) In a small saute pan, add oil to sweat the diced shallots, jalapenos, bell peppers and ground cumin, until shallots become translucent. Add the macerated raspberries to mixture. Next, deglaze pan with apple cider, champagne vinegar and raspberry and sugar juice. Reduce until mixture becomes tighter being careful not to scorch the sofrito with all the sugars in the pan. Chorizo Peel casing and dice very small. Heat saute pan to medium with 1 tsp of oil. Render the chorizo slowly making sure to stir the product to achieve even browning. Once color of chorizo is browned, strain reserving the oil for other applications and let the diced chorizo cool at room temp. Toasted Coconut Store bought but “unsweetened” shaved would be desired. Slightly toasted in oven to an even brown. Strawberry Washed, cored and sliced and diced for texture and visual appearance. Assemble Ladle or spoon grits into base of serving bowl. Spoon over Berry Sofrito making sure to get the juices involved but to line up the peppers and berries to make either a pile or a row from end of bowl to end. Place the rendered chorizo, the sliced/diced strawberries, toasted coconut and sorrel over the top of the sofrito mixture creating textures, colors and to look aesthetically pleasing. Serve with a smile and make sure to show your guests “The Ice Cream of the South” grits that has a giggle!