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.
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.
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.
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.
Petillant Chiraz will be a Brillante combination with the dark chocolate mousse and distinct banana flavour
Recipe courtesy of Melbourne Macaron.
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