- 725g vahlrona dulcey chocolate (caramel flavoured chocolate)
- 50g glucose syrup
- 450ml whole milk
- 525ml double cream
- 22g gelatin leaf
- 110g water
- 475g banana puree
- 38g passion fruit seeds
Banana & caramalised with choc delice
Nick Bennett
31st March 2016
Banana & caramalised with choc delice
Banana & caramalised with choc delice
Ingredients
Method
Boil the cream & milk and add the chocolate and glucose syrup.
Soften the gelatin in cold water
When the chocolate is melted, add the gelatin to the mix.
Whisk in the banana puree and passion fruit seeds. Blitz with a hand blender.
Pour onto a cheesecake style biscuit base and refridgerate.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
