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Black banana

Would you like to surprise your guests at the end of the dinner? Then offer them snack desserts .....

These are small, affordable creations that can be shared. This makes selling a digestif or coffee extra easy. 

Ingredients

4Bananas
1Vanilla pod

1Gelatin sheet
90gSugar
Fleur de sel
60gsalted butter
250gMascarpone
115gWhipped cream
45gWater

400gWhipped cream
125gMilk
7gAgar+
35gEgg yolk
170gcaramel chocolate

Oreo cookies
hazelnuts

Preparation

  1. Preheat the oven to 250⁰C convection.
  2. Cut the vanilla pod into quarters.
  3. Use tweezers to make a hole along the entire length of the banana (from front to back).
  4. Take a quarter of a vanilla pod (cut lengthwise) and press it into the hole in the banana.
  5. Place the banana on a tray and bake at 250⁰C for 10 minutes.
  6. Roll back the top of the peel.

  1. Soak 1 sheet of gelatin in cold water.
  2. Make a light caramel from the 90 grams of sugar and the water.
  3. Carefully add the warm cream, let it cool back down to about 60⁰C.
  4. Add the gelatin, followed by the salted butter, and season with a pinch of fleur de sel.
  5. Add this to the mascarpone and stir well.
  6. Fill a piping bag.
  7. Chill in the refrigerator for at least two hours before use.

  1. Mix agar+ with the cream, milk, and egg yolk and heat while stirring to 80⁰C.
  2. Add the caramel chocolate and fold in well.
  3. Chill and let rest overnight.
  4. Put the ganache in a food processor and whip until airy.
  5. Fill a piping bag with the caramel chocolate mousse.

  1. Pipe the caramel chocolate mousse into a deep plate.
  2. Sprinkle some chopped Oreo cookies on top.
  3. Place the banana in the center.
  4. Pipe some salted caramel onto the banana and sprinkle chopped hazelnuts over the banana.