Chef Talde: Roasted Banana Puree with Yuzu Honey and Fresh Fruit

For the Banana Puree:
2 each bananas
1 Tablespoon yuzu juice
8 oz silken tofu
1 Tablespoon simple syrup
Teaspoon salt

For the Lemon Cardamom Honey Syrup:
1 Tablespoon Honey
1 pod of cardamom
Lemon Peel

Make the Banana Puree:

Preheat oven to 350 degrees. Roast bananas in the skin for 15 minutes. Cool. Remove peel and blend in a blender with yuzu juice, tofu, simple syrup and salt.

Make the Syrup:

Toast cardamom and add honey and lemon and steep. Remove cardamom pod.

Toss the fresh fruit of your choice with lemon cardamom honey syrup and serve on top of banana puree.