Choco­late / milk / ba­nana cake

Cuisine | a&d - - Chef’s Special -

•Tonka beans sablé (5.5 cm in di­am­e­ter - baked at 160°C for 20 min) •Ba­nana bis­cuit bread (1450 g per por­tion - baked at 180°C for 12 min) •Lime & ba­nana mousse (seen on top of the cake) •Ba­nana & caramel com­potée (500 g per por­tion) •Ba­nana Chan­tilly: The base has been rolled in golden co­conut. The Chan­tilly is the scoop right in the cen­ter of the cake. •Ar­range 2 sticks of «bergrasse» in a cross pat­tern. Top off with a choco­late pastille.

465 g of cream 195 g of egg yolk

84 g of ge­latin to­tal mass: 1839 g •Make a cus­tard by mix­ing to­gether milk, cream, egg yolks and ge­latin. •Emul­sify and add choco­late. Mix well and set aside.

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