Banana Split

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

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

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

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

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

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