VEGAN BANANA DESSERT

Whip the Vegantop to pipin thickness.

Heat the banana puree (1) to 40°C.

Mix the pectin with agar-agar and sugar and add to the warm banana puree.

Bring to the boil and cook for a few minutes.

Add the mashed bananas (2) and cocoa butter to the cooked mixture.

Mix the banana composition at 48°C along with the whipped Vegantop until it becomes a homogeneous mass or mousse.

Pipe about 42 to 45 g of mousse into banana moulds.

Freeze.

Bring all ingredients to the boil while stirring until a nice smooth sauce forms.

Heat the three purees (no hotter than 60°C due to loss of flavour).

Mix the pectins with the sugar into the purees and allow to cook through.

Mix the cooked Vegantop with the yuzu chocolate and cocoa butter and blend with the purees.

Use the hand blender until a good emulsion forms.

Store in the refrigerator in a piping bag.

Mix all the ingredients, except the chocolate, with a flat beater to make a nice crumble.

Bake for about 15 minutes at 180°C.

Once the crumble has cooled, mix with the melted chocolate until well coated.

Store cool and dry.

Melt the chocolate and cocoa butter.

Add the colouring, glucose and sugar syrup and mix quickly and not too long.

Store in the refrigerator for 1 hours.

Knead into a nice elastic dough, roll out to 1 mm and cut to the desired size.

Melt all ingredients and blend with the hand blender.

Use at about 35°C.