Ingredients
For 5 servings
8 g gelatine powder (200 Bloom)
40 g water
160 g banana purée
50 g passion fruit purée
250 g sugar
250 g eggs
100 g Debic Cake Butter
100 g cocoa butter
47 g gelatine powder (200 Bloom)
233 g water (1)
300 g water (2)
600 g sugar
600 g glucose
550 g milk chocolate, 40%
400 g condensed milk
yellow-coloured white chocolate (for banana shapes)
Preparation
Emulsify the sugar, eggs and Cake Butter.
Sift the dry ingredients and fold in.
Pour 1 kg per 60 x 40 cm tray.
Bake at 180°C for 13 minutes.
Bloom the gelatine powder with the water.
Cook the purées, sugar and eggs in a pan to 82–84°C.
Add the Cake Butter, cocoa butter and bloomed gelatine.
Emulsify and chill.
Heat the milk to 85°C, then cool to 65°C.
Pour over the melted chocolate at 40°C.
When the mixture reaches 35°C, fold in the semi-whipped Stand & Overrun.
Bloom the gelatine powder with the water (1).
Bring the water (2), sugar and glucose to a boil.
Cool to 60°C.
Add the bloomed gelatine, milk chocolate and condensed milk and emulsify.
Rest for 10 hours at 4°C.
Use at 40°C.
Assembly
Cut 14 cm diameter circles of plum cake.
Pipe a layer of banana and passion fruit cream and freeze.
Fill a Ø 16 cm silicone mould with milk chocolate mousse.
Place the insert and freeze again.
Unmould and glaze.
Decorate with yellow-coloured white chocolate banana shapes for the complete Warhol-inspired presentation.
