Chocolate and banana sundae

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

Recipe components

Used Callebaut products

Chocolate ice cream base

IngredientsPreparation
  • 500g
    milk
  • 2piece(s)
    vanilla bean

Bring to Boil.

  • 130g
    egg yolks
  • 250g
    sugar

Whisk. Pour boiling milk on and place in saucepan on low heat and cook until pasteurised – 80°C for 125 seconds.

Chop into small pieces and add chocolate to mix above. Stir. When all mixed, strain and cool down. Allow to mature overnight then place in an ice cxream machine and churn.

Repeat with milk chocolate Callebaut Select 823NV
 

Banana bread

IngredientsPreparation
  • 360g
    banana(s)
  • 360g
    sugar

Beat on a machine with a paddle until smooth.

  • 114g
    melted butter
  • 114g
    olive oil
  • 4piece(s)
    eggs

Add.

  • 360g
    flour
  • 18g
    baking powder

Add and mix well.

Bake in thin sheets at 150°C until golden brown and springy to touch. When ready to serve cut a sheet into a 1 cm dice, set oven at 160°C, sprinkle icing sugar over the banana bread and then toast in oven.

Banana jam

IngredientsPreparation
  • 100g
    caster sugar

Make a direct caramel.

  • 100g
    banana puree

Slowly add.

  • 100g
    diced banana

Fold through.

Chocolate sauce

IngredientsPreparation
  • 140g
    whipped cream

Bring to the boil.

Pour cream over chocolate, allow to sit for 1 minute then whisk together.