Chocolate / milk / banana cake
•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.