Banana Split

Flourless sponge cake

Ingredients Preparation
  • 65g
    85% fat butter
  • 210g
  • 65g
    bitter almond powder
  • 60g
    icing sugar
  • 60g
    pasteurized egg yolks
  • 332g
    pasteurized egg whites
  • 89g

Melt the butter with the dark chocolate couverture
Whip the egg whites while slowly adding the sucrose
Mix the icing sugar with the powdered almond and add to the melted couverture and the egg yolks
Prepare a sourdough with the meringue and the couverture mixture
Mix until homogeneous and spread over a 1cm sided frame
Baking: 210ºC / 12 minutes / closed air intake/ medium ventilation

Banana compote

Ingredients Preparation
  • 110g
  • 280g
  • 220g
    whole milk
  • 3,25g
    gelatin leaves

Make a caramel with the sucrose and add the diced banana
Make a compote with the bananas until they soften
Deglaze with the milk at about 40ºC and bring back to a boil
Add the previously hydrated gelatin and remove from the heat
Crush and pour into the inner mould and freeze

Caramelized banana

Ingredients Preparation
  • 6
    Medium sized ripe Canarian bananas
  • Q.S.

Cut the bananas lengthwise in the middle
Place them upside down on an oven tray and sprinkle the sucrose over them
Baking: 220ºC / Ventilation: medium / Time: 9min / Air intake: closed

Whipped toffee

Ingredients Preparation
  • 260g
    35% cream
  • 1,3g
    fine salt
  • 150g
  • 38g
  • 3,3g
    gelatin leaves

Mix the lactose with the sucrose and dry caramelize until golden brown
Heat up the cream and the salt at about 45ºC
Once the caramel is ready, slowly deglaze with the cream
Once all the cream is incorporated, add the previously hydrated gelatin
Spread on a try and let it cool completely
Whip the toffee and fill a piping bag with a number 8 tip with the mixture and set aside

Vanilla mousse

Ingredients Preparation
  • 153g
    whole milk
  • 314g
  • 7,6g
    gelatin leaves
  • 524g
    soft whipped cream
  • 2
    vanilla bean

Scrape the vanilla pods and infuse with the previously boiled milk
Melt the chocolate at 45ºC
Strain the vanilla infusion and rectify the liquid mixture
Heat up at 30ºC and emulsify along with the milk chocolate
Once the mixture reaches 25ºC, incorporate the semi whipped cream and pour
Set aside the leftover mousse and let it settle to later decorate it

Gelatin for painting

Ingredients Preparation
  • 260g
  • 16g
  • 450g
    mineral water
  • 120g
    glucose syrup
  • 90g
  • 220g
  • 4g
    citric acid solution
  • 1

Dry mix the pectin and the sugar
Dilute in water the glucose syrup and the inverted sugar
Sprinkle the sugar and pectin mixture over the water and bring to a boil
Pour the citric acid, mix thoroughly and stop the boiling
Let it cool in a bowl tightly covered with cling film


- Cut out the sponge cake using a 12cm ring and place inside 12cm moulds to prepare the inside of the cake
- Pour 90gr of banana compote over the sponge cake
- Place about 50gr of caramelized diced bananas over the compote and press down
- Pour 70gr with the toffee piping bag with a number 6 tip in a spiral shape and freeze the inside
- Prepare 14cm diameter moulds and pour 190gr of mousse
- Place the inside and press down
- Cover with a plastic sheet and freeze
- Remove the cakes from the moulds and paint with gelatin
- Decorate

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