“This Ferrero Rocher-inspired dessert is an indulgent treat. There’s something nostalgic about this instantly-recognisable after dinner chocolate that many of our guests love.”
– Brian Grigor, Head Chef, Number One, The Balmoral
Banana mousse
500g banana puree
100ml Crème de Banane
50g fructose
5g gelatine
550ml whipping cream
20ml lime juice
1. Warm the banana puree, Crème de Banane and fructose together, add lime juice.
2. Add the bloomed gelatine and dissolve, pass through a chinois.
3. Whip the cream to medium peaks and fold two together.
4. Pipe the mix into demi-sphere moulds and freeze. Scoop out centre when soft.
Praline mousse
150g Valrhona Caramelia chocolate
100g hazelnut praline
100ml egg yolks
100g sugar
5g gelatine powder
250ml whipping cream
1. Add some water to the sugar and take to 121 degrees.
2. Cream the yolks until pale and pour the hot sugar over the yolks.
3. Add the bloomed gelatine and whisk until the mix is blood temp.
4. Melt the Caramelia/praline and mix into the pâte à bombe mix.
5. Whip the cream until medium peaks and fold all together.
6. Put in piping bags ready to pipe into centre of banana mousse.
7. Pipe into the centre of the banana mousse, level off and freeze.
8. De-mould and stick two halves together. Dip in coating of chopped toasted almonds, chocolate and cocoa butter.
To serve
1. Place a hazelnut financier in the middle of the plate.
2. Fill middle with caramelised banana chutney.
3. Place chocolate ball on top.
4. Garnish with Gianduja chocolate and gold leaf.
5. Roche of praline ice cream.
6. Pour hazelnut Anglaise at the table.
