Caramelised Tropical Entremet

130 Gms per mould 

1. Preheat oven to 162ºC/ 325ºF 
2. Make a dry caramel with the sugar.                                                                                                                                    
3. Add bananas and deglaze with the rum. Leave to cool on a baking mat.                                                                          
4. With a mixer with a paddle attachment, combine brown sugar, invert sugar and butter. Add caramelized bananas and beat the mixture gently.
5. Add the eggs, mixing well. Add the flour, baking powder and diced banana and mix for one minute.                                      

210 Gms per mould 

1. Heat the100 g cream and then add the strained gelatin.
   Gradually pour this mixture onto the Praline. It will rapidly separate.  Emulsify in the kitchen mixer using the paddle attachment. Stabilize this emulsion
2. Slowly adding the rest of the cream in order to obtain a glossy mixture with certain elasticity – the sign of a successful emulsion.
3. Blend to perfect the emulsion and pour into the insert. Freeze it

205 Gms per mould 

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
Cook yolks, eggs, sugar and puree over a double boiler, whisking constantly until thickened (185 F or 85 C.) Remove from heat, stir in gelatin, Let cool to 35C and add the butter and mix well.

300 + 150 Gms per mould

1. Caramelize the milk chocolate and robot coupe to fine paste
2. Bring the cream and milk to a boil and pour over the gelatine. Pour around 1/3 of the hot liquid
3. onto the chocolate and whisk to obtain a smooth, glossy and elastic texture.
4. Add the remaining milk, taking care to preserve this texture.
5. When the chocolate mixture reaches 30-35C, fold in the whipped cream.

300 + 150 Gms per mould

1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.                                                                 
2. In a medium size pot, bring sugar and glucose to a boil. When hot, stir in the drained gelatine.                                            
3. Place the chocolate in a medium size bowl. Pour the hot mixture onto the chocolate and emulsify.
4. Stir in the condensed milk and neutral glaze. Using a hand blender, add food colour.                                                         
5. The glaze will be ready when reaches 35ºC / 95ºF.