Crème brûlée with banana and Kumabo (Created by Alexandre Bourdeaux - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)
Chocolate and banana crème brûlée
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.|
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.