Banana speed

Ingredients

Flambéd bananas

5 fresh mature bananas, cut in 1cm slices

40g butter

40g brown sugar

5cl brown rum

 

Chocolate mud cream

125cl whole milk

125cl whipping cream

40g egg yolks

30g white sugar

75g 75% cacao dark chocolate

 

Banana tuiles (biscuits)

200g flour

1g salt

80g icing sugar

130g almond powder

100g softened butter

1 egg

 

Chantilly

300ml whipping cream

150g mascarpone

50g white sugar

1 vanilla bean or extract

 

Ingredients provided by

Method

Flambéd bananas

Fry banana slices in butter for 1 minute. Add sugar and cook for 1 minute then flambé with rum (be careful with this action). Set aside to cool.

 

Chocolate mud cream

Finely Crumble the chocolate in a large bowl.

In a heavy saucepan heat milk and cream over medium heat.

In a large bowl whisk together egg yolks and sugar. Slowly pour 1 cup of hot milk and cream, whisking constantly, into egg yolk and sugar mixture. Bring to a gentle heat and whisk Continue whisking until a smooth and shiny texture. 


Banana tuiles (biscuits)

Preheat oven to 160°C

Mix flour, salt, sugar, almond powder and butter in a food processor. Add the egg

To prevent sticking or having to add more flour, roll out dough between 2 pieces of wax paper. Be sure not to press too hard at the edges or thin them out.

Peel away the top layer of wax paper. Cut dough into 10 rectangles 4 cm x 8cm and 30 small triangles and bake approx. 10 min until golden brown

 

Chantilly

In a bowl whip all ingredients. Chantilly is ready when the cream stands up straight when lifted out of the bowl on the whisk or beater.

 

Dress the plate.

Place a rectangular biscuits on a flat plate and arrange flambéd bananas on top. Decorate with the Chantilly in a piping bag. Add 3 or 4 triangle biscuit on top fn the cream.

 


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