Palm sugar 10g
Star anise 0.5 Pc
Cardamom 1 Pc
Cloves 2 Pc
Vanilla bean 0.5 Pc
Laurel 1 Pc
Cinnamon stick 0.5 Pc
Jamaica pepper 2 Pc
Tonka bean 1 Pc
Juniper 2 Pc
Carma origine rare Venezuela 15g
Carma origine rare Madagascar 60g
Warm to 60°C, then steep for 5 min.
Baby bananas 100g
Lemon juice 10g
Raw sugar 50g
Cut bananas into slices and marinate with rum, lemon juice and nutmeg. Sprinkle bananas with the raw sugar and use a bunsen burner to caramelize the sugar.
Rum Panna Cotta
Raw sugar 35g
Bring the cream and sugar to boil, and soak the gelatine. Add the rum and gelatine to the cream, cool down and fill it into silicone moulds, freeze for 1 hour.
Fondant Chocolate Mousse
Flower honey 30g
Carma origine rare Venezuela 140g
Whipped cream 220g
Mix the cream, milk and flower honey in the Thermomix, Level 2, for 6 minutes at 60°C. Soak the gelatine and add it to the cream mix. Add the chocolate drops, mix, let it cool. Stir in the whipped cream thoroughly. Spread into silicone moulds and fill with the panna cotta.
Mango pulp 100g
Orange juice 20g
Mineral water 300g
Lemon juice 20g
Powdered vegetable gelatine (Sosa) 22g
Mix the mango pulp, water, orange juice, sugar and glucose, heat and fill into silicone spheres. Freeze for 1 hour.
Mix mineral water, sugar, lemon juice and gelatine, bring to the boil an cool down to 75°C. Enrobe the deep frozen spheres with this mixture.
Dried ground banana chips 55g
Raw sugar 40g
Mix, freeze and make crumble. Bake at 150°C for 12 minutes.
Demould the mousse and spray with chocolate. Put it on the plate and decorate with some crumble. Add the coulis on the top of the chocolate mousse and allow to thaw. Cover the moëlleux with some banana slices and warm the shot for serving.