Banana Royale

Name: Banana Royale
Ingredients: 250 g Banana purée; 250 g Cream; 80 g Egg yolk; 80 g Whole egg; 300 g Yogurt; Coconut milk; rum syrup; Rum; Bananas; 2 units.items gelatin sheet; 30 g Sugar; crunchy tropical fruit; 125 g Sugar; 3 yogurt powder; 500 g fresh; 80 g Sugar; Lemon juice; 50 g beurre fondu; a bit of vanilla powder; 80 ml Egg yolk; Condensed coconut milk; 126 g black sesame paste; 120 ml Egg white; 48 g Sugar; 100 g Banana purée; 20 g Flour; 50 g Pasteurized egg white; 100 g Sifted flour; 100 g Butter; Sugar

This recipe is featured in the livestream ‘Tips & tricks from the HANOS kitchen’ with Garry de Boer from May 22, 2020.

Banana Royale: the well-known combination of banana and chocolate.

Our version consists of:
• crème brûlée banana
• rum banana
• yogurt cream
• baked banana cream
• black sesame cake
• banana crisp
• banana ring
• chocolate donut
• chocolate sauce
• banana ice cream

Ingredients

250gBanana purée

250gCream

80gEgg yolk

80gWhole egg

125gSugar

Coconut milk

rum syrup

Rum

Bananas

crunchy tropical fruit

300gYogurt

2units.itemsgelatin sheet

30gSugar

3yogurt powder

500gfresh

80gSugar

Lemon juice

50gbeurre fondu

a bit of vanilla powder

Condensed coconut milk

80mlEgg yolk

126gblack sesame paste

120mlEgg white

48gSugar

20gFlour

100gBanana purée

50gPasteurized egg white

Sugar

plantain

100gSifted flour

100gButter

200gMilk

Vending machine sugar

150gWhole egg

dark chocolate callets

300gDark chocolate

250gWhole milk

250gCream

banana ice cream

40gChocolate liqueur

Preparation

Whisk the egg, egg yolk, and sugar.
Mix the purée with the cream and then combine with the egg mixture.
Pour into ramekins and cook au bain-marie for 30 minutes at 130°C.
Let cool and flambé with sugar before serving.

Peel the bananas and place them in a vacuum bag.
Add a splash of rum syrup, the rum, and coconut milk.
Vacuum seal and cook the bananas in a water bath at 65°C for about 15 minutes.
Caramelize the bananas before serving with a blowtorch and then roll in the crunch.

Warm a small amount of the yogurt and dissolve the soaked gelatin in it.
Mix the rest of the yogurt with sugar and yogurt powder, then combine with the yogurt-gelatin mixture.
Cool down and whip until airy before use.

Place the can of condensed coconut milk in almost boiling water for 4 hours.
Let cool before opening

Mix everything together in the food processor.
Sieve the mixture, transfer to a siphon, and insert two cartridges.
Dispense into cardboard cups (halfway) and bake for about 45 seconds in the microwave.

Mix everything together in the food processor.
Spread thinly on silicone sheets and then dry in a dehydrator at 65°C until crispy.

Peel the banana and slice it into thin strips (use a cheese slicer).
Cut into thin bands.
Form rings and press the ends firmly together so they stick. Fry in oil at 180°C and sprinkle with sugar after frying.

Heat the milk with the butter until the butter is melted.
Remove the pan from the heat, add the sifted flour, and stir with a whisk until the mixture comes away from the sides.
Transfer to a KitchenAid with a whisk and gently beat in the egg.
Pipe the batter into silicone molds.
Press a piece of chocolate halfway in and fill the molds further.
Freeze until use.
Fry them (frozen) in oil until they float.
Let drain and roll them in sugar before serving.