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Freshy a la banana in a cup

Recipe by Pierrick Boyer

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I’ve always been a fan of a Banana and Chocolate combination and I wanted to create a simple and efficient dessert that’s full flavour punch. This desert boasts 3 different textures, and is honestly one of my favourites deserts to make and enjoy.

Serves 8

Ingredients

Light, dark chocolate mousse

150 gm whole milk
220 gm dark chocolate
90 gm egg yolk
200 gm whipped cream

Banana crème for (cup or glass)

120 gm fresh crushed banana
150 gm whole eggs
120 gm caster sugar
30 gm lime juice
150 gm unsalted butter

Chocolate streusel

125 gm plain flour
125 gm raw sugar
90 gm almond
125 gm butter
4 gm salt
30 gm cocoa powder

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Method

Light, dark chocolate mousse

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

Banana creamy

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

Chocolate streusel

Mix all ingredients into the room temperature butter. 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.