Gold and Ruby Custard

level 2

Recipe components

Callebaut® ingredients

Gold and Ruby Custard

  • 25g
    salted caramel sauce
  • 50g
    diced banana

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