Tarte tatin of banana with peanutparfait

Tarte tatin with chocolate and peanut sauce.

Dessert parfait Banana


Peanut parfait

1000 ml Debic Parfait

300 g peanut butter

20 g freeze-dried banana

Tarte tatin

200 ml Debic Culinaire Original

50 g Debic Traditional butter, unsalted

1000 g bananas

250 g sugar

4 g star anise

1 x cinnamon stick

15 g fresh ginger

1 x licorice stick

10 sheets puff pastry

Chocolate and peanut sauce

200 ml Debic Chocolate Mousse

20 g unsalted peanuts


Group 1

Mix a small portion of the liquid parfait with the peanut butter and stir until smooth. Beat the remaining parfait in a planet mixer until light and airy and fold in the peanut butter and freeze-dried banana. Pipe the mixture into half-sphere silicone moulds and store in the freezer.

For the tarte tatin, bring the cooking cream to the boil with the spices and ginger and leave to infuse. Caramelise the sugar in a pan and add the cream. Reduce to a thick caramel sauce, pass through a fine sieve and pour the sauce into a baking tin lined with baking paper.

Peel and the banana and cut into equal slices. Put the banana slices on top of the sauce and store in the freezer.

Cut out pieces of puff pastry using a round cutter, prick holes in them using a fork and place on top of the frozen banana. Bake in the oven at 200°C for 15-20 minutes.

For the chocolate peanut sauce, finely chop the peanuts and heat together with the liquid chocolate mousse.


Heat up the tarte tatin in the oven and place on the plate.

Stick two of the parfait half-spheres together and place next to the tarte tatin.

Finish the dish with the chocolate and peanut sauce.