Recipe for Banana Verrines

Banana and passion fruit compote: Slice the bananas and sauté them in sugar and butter.

Add the vanilla and the passion fruit juice. Let it simmer.

Flambé with rum. Set aside in the refrigerator.

Cocoa streusel: Mix all the ingredients together and bake for about 15 minutes at 160°C.

Whipped Ganache: Heat 150g of cream, glucose, and honey, then make a ganache by pouring the hot mixture in three stages over the melted chocolate.

Add the 300g of cold cream to the ganache.

Finally, let it crystallize for at least 4 hours in the refrigerator before whipping it to achieve a fluffy texture.