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.
