Verrine Banoffe
Ingredients
Part Mousse de chocolate e Montagem
Part Creme de Banana
Part Farofa
Process
01. Place the heavy cream in a saucepan and heat until it comes to a boil. Set aside.
02. Place the caramel sauce and dulce de leche in a saucepan, heat and mix until homogeneous. Allow to boil.
03. Add the reserved heavy cream and mix until homogeneous. Allow to boil.
04. Add the chopped banana and cook for 1 minute (do not let boil to avoid curdling the cream). Set aside.
CRUMB
01. Place the cornstarch cookies and powdered sugar in a food processor and crush until homogeneous.
02. Add the melted butter and mix until homogeneous.
03. Place in a flat baking tray and spread.
04. Bake at 170 °C for approximately 5 minutes in a deck oven.
05. Set aside.
TIP
- Alternative baking:
* Turbo Oven: 130°C for approximately 5 minutes.
CHOCOLATE MOUSSE AND ASSEMBLY
01. Place approximately 30 g of the reserved banana cream at the bottom of each glass. Set aside.
02. Soak the unflavored, colorless gelatin in water. Set aside for approximately 5 minutes.
03. Heat the Chocolatier ChocoMilk in a water bath or microwave until the desired consistency is achieved.
04. Add the whipped cream to the ChocoMilk in 3 stages and mix.
05. Dissolve the reserved soaked gelatin in a water bath or microwave.
06. Add the dissolved gelatin to the reserved mousse and mix until homogeneous.
07. Add the Rum and mix until homogeneous.
08. Using a pastry bag with a smooth tip, place approximately 50 g of mousse over the banana cream or until reaching the middle of the glass.
09. Refrigerate for approximately 4 hours or until firm.
10. Spread the reserved crumb over the mousse.
11. Decorate as desired with chocolate arabesque and sponge cake.
Yield
30 Units of 85 g
Equipment
Oven , Stove , Refrigerator , Piping Bag , Spoon , Saucepan , Scale , Flat Baking Trays , Container , Food Processor , Smooth Tip , Microwave , 150 ml Mousse Glass
Suggested shelf life
72
Nutritional table
| A serving of Porção de 120g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 516 | % VD (*) |
| Carboidratos (g) | 65 | % VD (*) |
| Açúcares totais (g) | 22 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 27 | % VD (*) |
| Gorduras saturadas (g) | 15 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 1.4 | % VD (*) |
| Sódio (mg) | 156 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Verrine Banoffe
Ingredients
Part Mousse de chocolate e Montagem
Part Creme de Banana
Part Farofa
How to make it
BANANA CREAM
01. Place the heavy cream in a saucepan and heat until it comes to a boil. Set aside.
02. Place the caramel sauce and dulce de leche in a saucepan, heat and mix until homogeneous. Allow to boil.
03. Add the reserved heavy cream and mix until homogeneous. Allow to boil.
04. Add the chopped banana and cook for 1 minute (do not let boil to avoid curdling the cream). Set aside.
CRUMB
01. Place the cornstarch cookies and powdered sugar in a food processor and crush until homogeneous.
02. Add the melted butter and mix until homogeneous.
03. Place in a flat baking tray and spread.
04. Bake at 170 °C for approximately 5 minutes in a deck oven.
05. Set aside.
TIP
- Alternative baking:
* Turbo Oven: 130°C for approximately 5 minutes.
CHOCOLATE MOUSSE AND ASSEMBLY
01. Place approximately 30 g of the reserved banana cream at the bottom of each glass. Set aside.
02. Soak the unflavored, colorless gelatin in water. Set aside for approximately 5 minutes.
03. Heat the Chocolatier ChocoMilk in a water bath or microwave until the desired consistency is achieved.
04. Add the whipped cream to the ChocoMilk in 3 stages and mix.
05. Dissolve the reserved soaked gelatin in a water bath or microwave.
06. Add the dissolved gelatin to the reserved mousse and mix until homogeneous.
07. Add the Rum and mix until homogeneous.
08. Using a pastry bag with a smooth tip, place approximately 50 g of mousse over the banana cream or until reaching the middle of the glass.
09. Refrigerate for approximately 4 hours or until firm.
10. Spread the reserved crumb over the mousse.
11. Decorate as desired with chocolate arabesque and sponge cake.
Tips
Yield
30 Units of 85 g
Equipment
Oven , Stove , Refrigerator , Piping Bag , Spoon , Saucepan , Scale , Flat Baking Trays , Container , Food Processor , Smooth Tip , Microwave , 150 ml Mousse Glass
Suggested shelf life
72 hours
Nutritional table
| Porção de 120g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 516 | % VD (*) |
| Carboidratos (g) | 65 | % VD (*) |
| Açúcares totais (g) | 22 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 27 | % VD (*) |
| Gorduras saturadas (g) | 15 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 1.4 | % VD (*) |
| Sódio (mg) | 156 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.