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FRESHY À LA BANANA IN A CUP

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FRESHY À LA BANANA IN A CUP

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Ingredients

Adjust Servings:
Light, Dark Chocolate Mousse
150 grams whole milk
220 grams dark chocolate
90 grams Egg Yolks
200 grams whipped cream
Banana Crème for (cup or glass)
120 grams fresh banana
150 grams Whole Eggs
120 grams Caster Sugar
30 grams lime juice
150 grams unsalted butter
Chocolate Streusel
125 grams plain flour
125 grams raw sugar
90 grams almond meal
125 grams Butter
30 grams cocoa powder
  • Serves 8
  • Medium

Ingredients

  • Light, Dark Chocolate Mousse

  • Banana Crème for (cup or glass)

  • Chocolate Streusel

Directions

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I wanted to have a simple and efficient dessert, full of flavour. I have always been a fan of Banana and chocolate flavour, 3 different textures. It is honestly one of my favourite desserts.

Light, Dark Chocolate Mousse

  1. Boil the whole milk and pour on the chopped chocolate.
  2. Mix and add the egg yolk, cool down to 50*C, then gently fold through the whipped cream.
  3. Pipe in the glass and set in the fridge.

Banana Crème(for cup or glass)

  1. Puree the fresh banana put in a pot and warm up.
  2. Add the eggs and sugar to the banana and combine.
  3. Cook like a custard (to a boil) then add the lime juice.
  4. Once the mixture has cooled to around 50*C add the room temperature butter.
  5. Pour over the chocolate mousse, set in the fridge.

Chocolate Streusel

  1. Mix all ingredients into the room temperature butter.
  2. Place in a resting tray to and bake at 160*C. Once the chocolate streusel has cooled, crumble and add the to the pre-set glass’s to serve.

Finishing Touches

  1. Petillant Chiraz will be a Brillante combination with the dark chocolate mousse and distinct banana flavour

Pierrick Boyer

From August 2004 to this day, Pierrick Boyer is the Executive Pastry Chef for RACV City Club Melbourne / Le Petit Gateau.

Classically trained and has over 23 years experience in the industry (in France, Belgium, Italy, America & Australia) with special Charity work and appearances in Singapore, Hong Kong, Malaysia & Japan.

Pierrick has a wealth of international experience working alongside chefs such as Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux (MOF).

In July 2007, he opened Le Petit Gateau and got Voted Best pastry shop straight away, by the *Foodies guide to Melbourne*, The Brownie passion was voted *Amazing cake* in The Age.

2010-2011 the peanut chocolate-raspberry gateau was voted *Best* in Foodies guide of Melbourne, *Best Chocolate cakes* By The Herald Sun.

Pierrick’s been on SBS Taste le Tour with Gabriel Gate (2007-2011), French Food Safari with Maeve O’Meara, Twice in Coxy Big Break, Postcard and www.chefmasterclasses.com , Paris2 Provence festival from its inception.

Voted 2012 TOP restaurant by Urbanspoon & RACV Achievement Awards.

Actively supports several charity causes, such as Starlight & Australia Childhood Foundation, Royal Children’s Hospital Foundation, HeartKids, RSPCA VIC, Skin Cancer Foundation and few other selected ones

 

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