Racool studio on Freepik CHOCOLATE MIXTURE FOR SPRAYING • 55% dark chocolate 180 g • cocoa butter 120 g • drops of green anise essence 4 Heat to 50°C, then pour into spray gun for chocolate. Spray onto the frozen cream. BANANA GELATO • milk 280 g • cream 50 g • powdered milk 32 g • granulated sugar 90 g • dry glucose powder 30 DE 50 g • maltodextrin 18 DE 60 g • stabilizer 3 g • banana 400 g Heat base (milk, sugars, cream) to 80°C. Bake the bananas with their peel in the oven for 40 minutes at 85°C. Then blend with the still-warm base. The mixture needs to have 31 degrees brix. If it is higher than that, add water until the desired degree is obtained. TAMARIND • tamarind flavour paste as needed • water as needed Cook the tamarind flavour paste with water on a low flame until the desired consistency is obtained. Then, push mixture through a sieve. Store in the refrigerator. COCOA NIB SAUCE • soy milk 120 g • cocoa nibs 20 g • white chocolate 70 g • tamarind flavour paste 40 g • white vinegar 10 g Heat milk then infuse with cocoa nibs for 20 minutes. Blend, then filter with a fine-mesh sieve. The mixture should reach 50°C. If the temperature is lower than 50°C, heat in microwave. Lastly, add chocolate, tamarind and vinegar while continuing to mix. Then, add the tamarind flavour paste. Store in the refrigerator. Jcomp on Freepik 30 RECIPES
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