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Recipe Step by Step
Step01
Caramelized Banana Cake
30g caster sugar
130g bananas
10g rhum
100g brown sugar
40g invert sugar
125g BEURRE LIQUIDE CLARIFIE
125g whole eggs
135g cake flour
6g baking powder
50g TANARIVA LACTEE 33%
100g banana
Make a dry caramel with the caster sugar. Add the first amount of banana, chopped, and coat with the caramel. Deglaze with the rum and leave to cool on a baking sheet. Use a freestanding mixer with a paddle attachment to combine the butter, brown sugar, invert sugar and caramelized banana, beating gently. Continue beating gently and add the eggs, flour, baking powder and chocolate and the chopped fresh banana. Bake at 170°C and leave to cool.
Step02
Banana Passion Fruit Cream
500g banana puree
40g passion fruit puree
30g caster sugar
4g powdered gelatin
20g water
25g lemon juice
Rehydrate the gelatin with the water. Heat together the other ingredients to 30°C. Melt the gelatin and add to the fruit purees and beat. Set aside in the fridge.
Step03
Light Jivara Jasmine Mousse
250g milk
22g jasmine tea
340g JIVARA LACTEE 40%
5g powdered gelatin
25g water
500g whipping cream 35%
Infuse the jasmine tea in the milk overnight. Rehydrate the gelatin with the water. Strain the milk and check the quantity. Bring the milk to the boil and slowly pour around 1/3 of the liquid onto the melted chocolate, whisking to create a smooth, glossy and elastic texture, indicating the emulsion process has begun. Add the remaining milk, taking are to preserve the texture. When the chocolate mixture reaches 30°C, fold in the whipped cream. Pour immediately into the verrines and blast freeze.
Step04
Lemon Jasmine Jelly
100g minced lemon puree
140g lemon puree
60g caster sugar
16g jasmine tea
24g caster sugar
5g pectin NH
Combine the small amount of sugar with the pectin NH. Bring the two lemon purees to the boil and leave to infuse with the jasmine tea for around 10 minutes. Strain the infusion, add the remaining caster sugar and when the mixture reaches 40°C, mix with the sugar and pectin and bring everything to the boil. Pour onto a sheet covered with food wrap and set aside in the fridge.
Assembly and finishing
Weigh out 700 g of the cake mixture and pour into a raised edge 34 x 34 cm silicone mat and bake for 12 minutes at 170°C. Place the verrines in the freezer. Temper the Banana Passion Fruit Cream to 20 / 25°C and then use a piping bag without a nozzle to add 20 g to each verrine, tilting the glasses to create a wave effect. Blast freeze. Cut the Banana Cake into 5 cm cubes and add around five cubes of cake and a few Caramelia Crispy Pearls to each verrine. Blast freeze. Make the Jivara Jasmine Mousse and immediately add around 35 g to each verrine. Blast freeze. To finish, pour on a little Lemon Jasmine Jelly, add a cube of banana cake and a house logo.