Ingredients
Custard cream
250ml milk
110ml egg yolk
100g sugar
10ml rum
1/2 vanilla pod
Chocolate sauce
250ml milk
40g cocoa
80g glucose
50g sugar
120g Mexican dark chocolate
Banana cream
450g bananas
100ml water
100g sugar
1/2 lemon
40g glucose
130g white chocolate
4g jelly
50g cocoa butter
450ml cream
Fake banana
480ml coconut milk
40g sugar
Mango
2.5g agar agar
Vanilla ice cream
700ml milk
300ml cream
20g powder milk
160g sugar
140ml egg yolks
4g stabilizer
1 vanilla pod
Method
Custard cream
Mix egg yolks and sugar. Bring milk to the boil with vanilla.Add the egg yolks and sugar mixture to milk and bring them to 80C. Add the rum at the end.
Chocolate sauce
Bring milk, cocoa, glucose, sugar to the boil and then add chocolate.
Banana cream
Melt chocolate and cocoa butter together. Bring banana, water, sugar, lemon and glucose to the boil, then melt the jelly in and emulsify with chocolate and cocoa butter that were previously melted.Mix cold cream in at the end.
Fake banana
Mix the agar agar and pour in the coconut milk and mango. Bring them to the boil andwhen they reach 60C pour them into a banana skin with asac à poche(pastry bag).
Vanilla ice cream
Mix powder milk, sugar, stabilizer and then add them to the cream, milk and vanilla. At the end add the yolk at 70C and bring it to 85C.
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