Donkey kong banana crash

With mousse, banana and almond

Dessert Mousse Banana
Donkey kong banana crash - photo1 | Debic


For 2 servings

Light and airy chocolate mousse

1000 ml Debic Chocolat Mousse

2 nitrous oxide cartridge

Vacuum-cooked banana

4 bananas

150 g sugar

50 g glucose

200 ml brown rum

2 g lime zest

2 g orange zest

100 g panko

Almond tuile

65 g Debic Traditional butter, unsalted

40 g flour

300 g icing sugar

250 ml egg white

300 g almond shavings

Banana jelly and banana gel

500 g banana purée

6 g agar agar

100 ml sugar water (1:1)

0,5 gr colouring powder, yellow


10 quenelles of banana ice cream

5 yellow flowers

2 bananas

50 g sugar


Light and airy chocolate mousse

Pour the chocolate mousse into a 1 l siphon and aerate with two gas cartridges.

Vacuum-cooked banana

Make a caramel from the sugar and glucose, add the rum and let the alcohol evaporate.

Grate the lime and orange using a fine grater. Leave to cool.

Peel the bananas, put them in a vacuum bag with 1 decilitre of the prepared syrup and vacuum.

Cook in a sous-vide (or a steamer) for 20 minutes at 65°C. This must be done very accurately to get a perfect result.

Brown the panko in a dry pan.

Almond tuile

For the almond tuile, melt the butter and put all the ingredients in the Magimix.

Mix briefly until you have a batter, leave to rest in the refrigerator and spread out thinly using a round template.

Bake in the oven at 180°C.

Wrap around a stainless steel tube straight away.

Keep in a well-sealed tin with silica beads.

Banana jelly and banana gel

For the gel and jelly, bring the banana purée with the sugar water and agar agar to the boil.

Add the yellow food colouring and boil for another 3 minutes.

Pour half onto a flat tray and store in the refrigerator.

Cool the other half on ice-cold water and blend until smooth. Store in a piping bag.


For a tailored experience, please select your role.

For chefs
For bakers

you can change preferences at any time from the header