Ingredients:
Banana Ganache:
milk chocolate:180 gm
cream:120 gm
banana puree:80 gm
butter:20 gm
fresh banana:80 gm
gelatin leaf:3 gm
boil cream and pure together in a saucepan, take chocolate in a bowl,pour the boiled mixture on the chocolate and mix it,wash banana and mix it the ganache.melt the gelatin and mix it in the ganache,
Banana Compote:
fresh banana:150 gm
sugar:35 gm
orange juice:70 gm
pectin:2 gm
vanilla pod:1 gm
gelatin leaf:2 gm
peel fresh banana and chop it and put with orange juice in a suace pan and cook in low heat,mix vanila pod pectin and suagr in seprate bowl,later add the sugar ingredient in the banana mixture and cook until it gets thick,once it is thck remove it in a separate bowl and melted gelatin in it.
Devil Sponge:
sugar:1120 gm
flour:968 gm
coco powder:212 gm
baking powder:18 gm
baking soda:18 gm
salt:12 gm
egg:220 gm
milk:560 gm
vegetable oil:276 gm
hot water : 560 gm
Mthod:
whisk all the ingredients except hot water i a mixing bowl.
add water in the mixture whisk it for 3 minutes until lumps are gone
once the mixture is ready put it on a backing tray with parchment paper,bake for 15 minutes at 180C.
Dulcy filling:
Biskelia chocolate:130 gm
cream:90 gm
glucose:10 gm
trimoline:10 gm
Method: take cream,glucose and trimoline in a saucepan and bring into boil,pour it on the biskelia chocolate.
Chocolate Soil:
chocolate: 50 gm
malto powder:150 gm
Method: melt the cholate and mix the malto powder using spatula until it resebles a crumble.
Vanilla Ice Cream:
whip cream:284 ml
full fat milk:300 ml
castor sugar:115 gm
vanilla pod 2 gm
egg yolk 3 no
Method:
Boil the cream milk and vanilla pod in a saucepan.
mix sugar and youl in a bowl pour the boiled mixture on the yolk while whisking it continously.
pour the englaise mixture in the ice cream machine and let it churn.
