Banana & caramalised with choc delice

Nick Bennett

Nick Bennett

31st March 2016

Banana & caramalised with choc delice

Banana & caramalised with choc delice


  • 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


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.

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