RECIPES   (back)

BANANA MOUSSE
milk chocolate cream, coffee caramel, brownie, candied walnuts

For the brownie:
Ingrediants
12 oz. bitter chocolate
4 oz. sweet butter
6 oz. flour
1 tsp. baking powder
2/3 tsp. salt
3 eggs
1 cup sugar

PREPARATION:
Melt butter and chocolate. Combine eggs and sugar together. add chocolate mix.
Sift together dry ingredients and fold into mix. bake at 350 for about 10 min.
(slightly under-cooked). Cut out 30 circles around 2 to 2 1/2 inches.

For the coffee caramel:
Ingrediants
125 grams sugar
100 grams heavy cream (finish at 280 grams)
1/9 cup coffee beans
1/2 lemon
50 grams sweet butter

PREPARATION:
Steep cream together with coffee beans for about 45 minutes. Bring up sugar
with a little water and the juice of 1/2 a lemon. When it begins to caramelize
add the cream (strained) to stop the cooking. Allow to cool slightly and
then whisk in the butter.

For the banana foam:
Ingrediants
1 banana, on the turn
3 oz. simple syrup
water, as needed
1 lemon

PREPARATION:
Put all ingredients together. Pure in blender. Put in the siphon. Add gas.

For the candied walnuts:
Ingrediants
1/4# walnut pieces
1/4 cup sugar

PREPARATION:
Put sugar in pan with a little bit of water. Add walnuts and stir constantly
until sugar coats nuts. Cool.

For the ganache:
Ingrediants
125 grams milk chocolate
100 grams cream

PREPARATION:
Bring cream to a boil. Add to chocolate in a bowl. Stir together.
Cocoa Sorbet (may be purchased)
ASSEMBLY: In each glass put about a 1/2 inch of ganache. Next put in 2 or 3 walnuts.
Cover with caramel. Place 1 scoop of sorbet followed by the banana foam.
Garnish with a couple of more walnuts and powdered sugar.