Nutrition Facts
20 servings
20
Recipe for Banana Verrines
Banana Verrine Recipe Itakuja.
Banana and passion fruit compote
560 Whole bananas
56 Butter
56 Brown sugar
1 Vanilla
56 Amber rum
Cocoa Crumble
60 Type T55 flour
10 Cocoa
75 Almond powder
75 Brown sugar
75 Butter
1 Salt
Whipped Ganache
300 Heavy cream
40 Inverted sugar
280 Itakuja Chocolate
600 Heavy cream
Directions
1
Banana and passion fruit compote: Slice the bananas and sauté them in sugar and butter.
2
Add the vanilla and the passion fruit juice. Let it simmer.
3
Flambé with rum. Set aside in the refrigerator.
4
Cocoa streusel: Mix all the ingredients together and bake for about 15 minutes at 160°C.
5
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.
6
Add the 300g of cold cream to the ganache.
7
Finally, let it crystallize for at least 4 hours in the refrigerator before whipping it to achieve a fluffy texture.
Ingredients
Banana and passion fruit compote
560 Whole bananas
56 Butter
56 Brown sugar
1 Vanilla
56 Amber rum
Cocoa Crumble
60 Type T55 flour
10 Cocoa
75 Almond powder
75 Brown sugar
75 Butter
1 Salt
Whipped Ganache
300 Heavy cream
40 Inverted sugar
280 Itakuja Chocolate
600 Heavy cream
Directions
Directions
1
Banana and passion fruit compote: Slice the bananas and sauté them in sugar and butter.
2
Add the vanilla and the passion fruit juice. Let it simmer.
3
Flambé with rum. Set aside in the refrigerator.
4
Cocoa streusel: Mix all the ingredients together and bake for about 15 minutes at 160°C.
5
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.
6
Add the 300g of cold cream to the ganache.
7
Finally, let it crystallize for at least 4 hours in the refrigerator before whipping it to achieve a fluffy texture.
Notes
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