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A delicious mousse recipe by Debic.
500 ml Debic Crème Caramel
50 ml Lemon juice
1 x Vanilla pod
750 g Banana
320 g Sugar with pectin
2 x Lime juice and zest
2 x Puff pastry
30 g Egg yolk
20 g Cinnamon
60 g Icing sugar
250 g Sugar
1 x Lime
1 g Star anise
1 x Cinnamon stick
75 ml Orange juice
Cut the vanilla pod in half lengthways and scrape empty.
Mix the vanilla and the lemon juice in the crème caramel and transfer to a 500 ml siphon.
Aerate with one gas cartridge.
Shake well to create a light mousse.
For the banana compote, mix all the ingredients together and simmer gently for 5 minutes.
Cover with cling film and put in the refrigerator to cool.
Coat the sheet of puff pastry with egg yolk and sprinkle with cinnamon.
Roll the sheet up tightly and cut into slices.
Roll out the slices thinly in the icing sugar and place on a baking sheet.
Place another baking tray on top of the crunch and bake at 175°C for 14 minutes.
For the caramel sauce, caramelise the sugar and add the orange juice and lime juice.
Add the spices and simmer gently for 5 minutes.
Cool to room temperature.
Put the banana compote into the glasses.
Spray the vanilla mousse next to it and finish the dish with the crunch and a sugar decoration.
Serve the caramel sauce separately.
For you to experiment with
Decorating with cream
Decorating cakes and other pastries with whipped cream
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