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.

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