Sweetmood No28 - November 2021

PEANUT CREAM • cream 105 g • fresh milk 105 g • egg yolk 45 g • sugar 20 g • chocolate 45% 200 g • gelatin 200 bloom 2 g • water 10 g • vanilla pod 1 • peanut paste 100 g Prepare an English cream with milk, cream, yolk, sugar, and vanilla pod. When it reaches 85°C pour it over the chocolate, add the gelatin that has been rehydrated in water and let it dissolve with the peanut paste. CRUSHED BANANA • banana • 10% sugar • lemon juice Blend a frozen banana that has been diced and covered with the sweetened citric acid. Let it dry for one day in the oven at a temperature of 50°C. ASSEMBLY After cooking the pastry in white, add the peanut cream dissolved in the microwave. Place in the fridge. When everything has crystallized, add the crushed banana using a spoon to give it a quenelle shape. Complete with a banana wafer and sprinkle with powdered sugar. 41

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