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Dulce de leche bomb, chocolate crumble, pecan nuts, banana compote, sea salt vanilla ice cream |

Vegan, Ice cream, Chocolate, Cream, Biscuit Dough, Fruits

Light and flavourfull, enjoy the moment with your friend. A dessert they'll remember for a long time.

Ingredients

Recipe for 4 portions

Chocolate crumble

50 Gr
Almond powder
50 Gr
Hazelnut powder
75 Gr
Sugar
30 Ml
Water
10 Gr
Cocoa powder

Banana compote

50 Gr
Sugar
50 Gr
35% cooking cream
20 Gr
Butter
1 Unit(s)
Banana
1 Unit(s)
Lime juice
1 Pinch(es)
Sea salt flakes

Caramelized pecan nuts

25 Gr
Sugar
25 Ml
Water
50 Gr
Pecan

Dulce de Leche foam

50 Ml
Milk
50 Ml
35% whipping cream
40 Gr
Egg yolk
100 Gr
Dulcey chocolate
1 Unit(s)
Cartridge no2

Plating

4 Scoop(s)
Vanilla ice cream
4 Pinch(es)
Sea salt flakes
25 Gr
Cocoa powder

Preparation time: 40 min

Preheat your Oven at 375 °F

  • Chocolate crumble

    In a pot, pour the water then the sugar avoiding touching the sides. Bring to a boil at high heat for 3 minutes.
    Remove from heat, add almond powder, hazelnuts and cocoa powder.
    Mix well with a wooden spoon.

    Spread on a tray and let cool down the powder

  • Banana compote

    Cut the banana in cubes, press the lime juice.

    Make a caramel with the sugar, then add the butter and the cream.

    Add the bananas and the lime juice and let simmer until the texture is reminiscent of that of a compote

    Add some fleur de sel

  • Caramelized pecans

    Bring water and sugar to a boil, allow 3 minutes and add the pecans, mix and remove from heat.

    Pour on a tray cover with a baking sheet and let cool down

  • Dulche de Leche foam

    In a pot, bring the milk and the cream to a boil.
    Beat the egg yolks with 2 spoons of Dulche de leche. Then add the mixture to the milk and cream.

    Cook and mix non stop until you reach 84°C (until the mixture sticks to the spoon).

    Pour threw a strainer, let cool down, pour in a siphon and add 2 gas cartridge in it.

    Lay down in the fridge for at least 1 hour before using it.

  • Plating

    In a bowl, add some chocolate earth in the bottom, cover a a scoop of vanilla ice cream and some fleur de sel.

    Add some banana compote and the pecans. Finish with the foam of dulce the leche and some cocoa powder.

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