Gold and Ruby Custard

level 2

Used Callebaut products

Ingredients	Preparation
25g salted caramel sauce 50g diced banana	Mix the banana with the caramel sauce
270g custard (heated) 100g Callebaut - Finest Belgian Gold Chocolate - Gold 230ml double cream (48%)	Warm the custard and combine 160g with the gold chocolate. Once cool fold in half the whipped cream
100g Callebaut - Finest Belgian Ruby Chocolate - RB1 10ml lemon juice	Melt the ruby callets with lemon juice and mix with the remaining custard Once cool, fold in the rest of the whipped cream Layer the banana sauce, gold custard and ruby custard in glasses

Ingredients

Preparation

Mix the banana with the caramel sauce

Warm the custard and combine 160g with the gold chocolate. Once cool fold in half the whipped cream

Melt the ruby callets with lemon juice and mix with the remaining custard

Once cool, fold in the rest of the whipped cream

Layer the banana sauce, gold custard and ruby custard in glasses