Crème brûlée with banana and Kumabo
(Created by Alexandre Bourdeaux - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)
Chocolate and banana crème brûlée
| Ingredients | Preparation |
|---|---|
|
100 g
whole milk
40 g sugar 1/2 vanilla pod |
Bring to the boil together. |
| 100 g dark chocolate Callebaut Finest Selection Kumabo | Pour the cream on the chocolate and mix well. |
| 150 g banana pulp (Boiron) | Add and mix in. |
| Pass through a chinois. Pour onto heatproof cups or 'ramequins' and bake for 15 to 30 min. at 85°C in a ventilated oven. | |
Gingerbread bonbon
| Ingredients | Preparation |
|---|---|
|
65 g
sugar
50 g whole milk powder 300 g milk 50 g cream 10 g glucose |
Mix all the powders. Heat the milk and cream to 50°C, add the glucose and the powder mix. Heat further to 85°C and leave to cool. |
| 50 g gingerbread | Add and mix homogenously. Churn into ice cream. |
| Fill Safir 1126 Flexipan moulds with the ice cream and put away in the freezer. Demould and dip half the ice cream in chocolate. | |
Finishing and presentation
Caramelise the top of the crème brûlée. Put a layer
of gingerbread and banana on top. Top with the gingerbread
bonbon.
