Recipe components

Banana & Cocoa Nib Cake

  • 26g
    caster sugar
  • 113g
    ripe bananas
  • 8g
    dark rum
  • 86g
    invert sugar
  • 108g
    clarified butter
  • 108g
  • 117g
  • 4g
    baking powder
  • 86g
    diced banana
  1. Make a dry caramel with the sugar.
  2. Add chopped bananas and deglaze with the rum. Leave to cool on a baking mat.
  3. In a mixer with a paddle attachment, combine brown sugar, invert sugar and butter. Add caramelized bananas and beat the mixture gently.
  4. Add the eggs and mix well. Add the flour, baking powder and diced bananas and mix till well combined.
  5. Spread on a silpat tray and bake at 170oC till done.

Hazelnut Praline Cream

  1. Soak the gelatin in ice-cold water and set aside.
  2. Warm the cream and add in the drained gelatin.
  3. Gradually pour this mixture onto the praline. Emulsify using the paddle attachment in a kitchen aid; it will start to separate instantly.
  4. Gradually add the rest of the cream until you obtain a glossy mixture. Blend to perfection and pour into insert moulds and freeze.

Passion Fruit Cream

  • 6g
    gelatin sheet
  • 16g
    egg yolks
  • 109g
  • 185g
    caster sugar
  • 275g
    passion fruit puree
  • 214g
  1. Soak the gelatin in ice-cold water and set aside.
  2. Cook the eggs, yolks, sugar and passion puree over a double boiler till it reaches 82°C.
  3. Take it off the heat and add the gelatin. Let it cool to 40oC and add the butter and mix well.
  4. Pour into insert moulds and freeze.

Caramelized Milk Chocolate Mousse

  1. Caramelize the milk chocolate. Robot coupe it to a fine paste.
  2. Soak the gelatin in ice-cold water and set aside.
  3. Warm the milk and heavy cream. Add in the gelatin and pour 1/3rd of the mixture over the caramelized milk chocolate. Mix to get a smooth emulsion.
  4. Add in the remaining milk and mix to preserve the same texture.
  5. Fold in the whipping cream (soft peaks).

Gold Chocolate Glaze

  1. Soak gelatin in ice water until softened. Squeeze out excess water and set aside.
  2. In a medium size pot, bring sugar and glucose to a boil. When hot, stir in the drained gelatin.
  3. Place the gold chocolate and condensed milk in a tall tub. Pour the hot mixture onto the chocolate and emulsify.
  4. Stir in the neutral glaze. Emulsify using a hand blender.

Roasted Hazelnuts (Décor)

  • 100g
    crushed roasted hazelnuts