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http://www.lifestylefood.com.au/recipes/14524/freshy-a-la-banana-in-a-cup

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Freshy a la banana in a cup

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.

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

Method

  • Light, dark chocolate mousse:

  • 1.

    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:

  • 1.

    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:

  • 1.

    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.

  • Finishing touches:

  • 1.

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

Notes


Recipe courtesy of Melbourne Macaron.

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