Dulcey Banana Paradise

Dulcey Banana Paradise
  • Serves 30
  • 5 hours
  • Medium

Ingredients:

Almond sponge
  • gram(s) 175 gm almond flour 120 gm sugar 15 gm trimoline 290 gm eggs 50 gm cake flour 38 gm melted butter 170 gm whites 65 gm sugar
Roasted nuts cookies
  • gram(s) 100 gm roas crush almond 60 gm milk chocolate 90 gm Pralin paste 60 gm feuillitine 160 gm pistachio crunch
banana passion cremeux
  • gram(s) 400 gm cream 430 gm dulcey 5 ea gelatin 30 gm glucose pwd 30 gm milk 120 gm passion puree 4 gm agar
Caramelia mousse
  • gram(s) 166 gm cream 132 gm banana puree 66 gm yolk 40 gm sugar 14 gm gelatin 500 gm caramelia 650 gm whiping cream
Pears sorbet
  • gram(s) 500 gm boiron pears puree . sugar 125 gm . glucose powder 50 gm . water 150 gm
yellow spray mixture
  • 200 gm cocoa butter . 400 gm white chocolate Zephyr . yellow food color as required

Method:

Almond sponge
  1. whipe eggs trimoline sugar add flour melted butter whipe egg white add sugar slowly become merringue fold both mixture bake at 180'c for 12-15 min
Roasted nuts cookies
  1. nut crunch melt chocolate in a double boiler add praline paste cool down become room temp Add rest insert
banana passion cremeux
  1. boil cream dulcey milk passion add agar glucose gelatin blande well freez in insert mould
Caramelia mousse
  1. boil cream banana pour over yolk sugar mix cook make it like custard add gelatin pour over chocolate mix well fold soft peak whiped cream
  2. pipe mousse in mould than cremeux insert than mousse than sponge size as required than mousse than cookies set in freezer than un mould spray them
Pears sorbet
  1. boil water sugar glucose to make syrup cool and add with puree churn
yellow spray mixture
  1. melt cocoa butter pour over chocolate mix nicely add color bland well sieve spray at 45'c


Sponsoring Partners