Milk chocolate
and Baileys panna cotta
ingredients :
- 250 g Cream
- 150 g Baileys
- 200 g Black chocolate with coffee
- 100 g Milk
- 2 g Iota carregeenan
- 100 g Sugar
process :
Mix the milk, Baileys, cream, sugar and Iota carrageenan and cook until boiling point, stirring constantly. Remove from the heat, pour over the melted chocolate and use immediately.
Caramelized
banana
ingredients :
- 200 g Sugar
- 40 g Glucose liquide
- 50 g Butter
- 75 g Water
- 200 g Banana
- 50 g Water
process :
Cook the sugar with the water and liquid glucose until a dark caramel sauce is obtained.Remove from the heat and add the remaining water. Stir until the sugar has dissolved completely. Add the butter. Once melted, add the bananas cut in small cubes. Cook until the banana softens. Leave to cool.
Passion and banana
jelly
ingredients :
- 300 g Sicoly® sweetened passion fruit purée
- 200 g Caramelized banana sauce
- 25 g Gelcrem cold Sosa
process :
Mix all ingredients using a hand blender until a creamy and smooth texture is obtained.
Banana
mousse
ingredients :
- 430 g Sicoly® unsweetened banana purée
- 135 g Italian meringue
- 7 Gelatine leaf
- 40 g Sicoly® lemon juice 100 %
- 300 g Whipped cream
process :
Mix together the SICOLY® lemon juice and hydrated gelatine leaves and melt in the microwave. Add to the SICOLY® banana unsweetened purée and mix until combined. Add the Italian meringue and then fold into the whipped cream. Use.
Coffee
and Baileys caviar
ingredients :
- 150 g Espresso coffee
- 50 g Water
- 1 L Sunflower oil
- 50 g Baileys
- 2.5 g Agar agar
process :
Mix the ingredients and bring to the boil, stirring constantly. Place the sunflower oil in a container and leave to cool to 10°C. Using a syringe, drop droplets of mixture into the oil and leave for 2 minutes. Rinse with warm water and use.
Finishing
Place the chocolate and Baileys panna cotta in the bottom of a verrine and leave to set. Then, tilt the verrine then, pour the passion fruit gel alongside the banana mousse and mix some caramelized banana cubes into it, place the banana mousse on top of the panna cotta so that it is slightly tilted. Cover the verrine with some coffee & Baileys caviar.