Banana C ar am el B ar with
By: Francois M ellet
Gluten Free Chocolate Biscuit • Banana Cremeux • Chocolate Caramel Mousse • Milk Chocolate Glaze
1 Gluten Fr ee Choc olate B i sc uit Almond Paste Cocoa Powder Butter Egg Yolks Coconut Puree Melted 66% Chocolate Egg White Granulated Sugar
140 G 30 G 170 G 240 G 60 G 75 G 185 G 110 G
Soften the almond paste together with the cocoa powder, butter, coconut puree and egg yolks in the microwave, transfer softened ingredients to the mixer and mix on medium speed for 4 minutes. Add the melted chocolate. Make a meringue with the egg whites and sugar, carefully mix both batters and bake at 375°F.
2 Banana Cr emeux Banana Puree 320 G Egg Yolks 95 G Whole Eggs 120 G Sugar 95 G Silver Gelatin 6G Fabbri Banana Compound 50 G
Bloom the gelatin in ice cold water. On a double boiler, bring the puree, egg yolks, whole eggs and sugar to a simmer. Add the drained bloomed gelatin. When the mixture reaches 95°F, add the cubed butter. Fill desired flexipan mold and freeze.
3 Chocolate Car am el M ousse Sugar Warm Heavy Cream Egg Yolks 66% Chocolate Whipped Cream
100 G 200 G 150 G 340 G 700 G
Make a dry caramel with the sugar, deglaze with the warm cream, mix into the egg yolks and cook to 180°F. Strain over the chocolate, emulsify well. At around 110°F, fold in the whipped cream in several steps.