Vanilla foam with banana compote, cinnamon crunch and caramel sauce

Dessert Mousse Banana


Vanilla foam

500 ml Debic Crème Caramel

50 ml lemon juice

1 x vanilla pod

Banana compote

750 g banana

320 g sugar with pectin

2 x lime juice and zest

1 x vanilla pod

Cinnamon crunch

2 x puff pastry

30 g egg yolk

20 g cinnamon

60 g icing sugar

Caramel sauce

250 g sugar

1 x lime

1 x star anise

1 x cinnamon stick

1 x vanilla pod

75 ml orange juice


Vanilla foam

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 foam.

Banana compote

Mix all the ingredients together and simmer gently for 5 minutes.

Cover with cling film and put in the refrigerator to cool.

Cinnamon crunch

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.

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 foam next to it and finish the dish with the crunch and a sugar decoration. Serve the caramel sauce separately.