Vanilla and banana domes
Details
- Servings: 6
- Dish: desserts
Cuisine
- american
Ingredients
- FOR THE BANANA PUREE INSERTS and FOR THE VANILLA BAVAROIS
- 150 grams banana flesh
- 40 grams honey (2 tbsp)
- 5 grams lemon juice (1 tsp)
- 100 grams cocoa butter (you can re-use the leftover)
- 110 grams whole milk
- 100 grams double cream
- 50 grams egg yolk
- 50 grams caster sugar
- 9 grams vanilla extract
- 3.5 grams powder gelatine
- 18 grams water
- 200 grams whipping cream
- FOR THE SWEET SHORTCRUST BASE and FOR THE MIRROR GLAZE
- 105 grams plain flour
- 5 grams corn flour
- 55 grams sunflower oil
- 5 grams coconut oil (alternatively you can add 5g more of sunflower oil)
- 20 grams egg yolk (1 large yolk)
- 40 grams icing sugar
- 5 grams honey
- 5 grams baking powder
- 7.5 grams milk powder
- 100 milliliters water
- 180 grams caster sugar
- 180 grams glucose syrup
- 15 grams gelatine powder
- 75 grams water (to bloom the gelatine)
- 90 grams cocoa butter, chopped
- 140 grams condensed milk
- 1/2 teaspoon banana flavouring
- a few drops of yellow gel/liquid food colouring to your liking
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