Bespoke sweets from our Chef

Caramelised Banana Dulce de Leche Cake

INGREDIENTS

6 x sheets of banana bread
Caramelised banana cream (Recipe 1 below)
Hazelnut chocolate crunch recipe (Recipe 2 below)
Dulce leche tins or ganache
Vanilla crème Chantilly (Recipe 3 below)
Vanilla glaze

METHOD

Layer banana bread, banana cream and dulce de leche in a cake tin. Top off with Vanilla glaze, Chantilly crème and sprinkle the Hazelnut chocolate crunch on top. Slice up and serve!

1. Caramelised banana cream recipe

• ​600g sugar
• ​4000g bananas over ripe chopped
• ​3200g milk warmed
• ​1000g cream
• ​80g gold leaf gelatine soaked and drained

Method: Make a dry caramel, add bananas cook for 3 mins, add warm milk and cream simmer 8 mins

2. Hazelnut chocolate crunch recipe

• ​1500g Milk chocolate compound
• ​1500g Hazelnut paste
• ​600g Beurre noisette
• ​1500g milk crumble ( small in size pieces)
• ​1500g toasted slivered almonds chopped
• ​60g sea salt flakes

Method: melt chocolate, whisk in the hazelnut paste in, add beurre noisette and remainder of ingredients

3. Vanilla crème Chantilly recipe

• 40g gelatine leaf
• 6000g cream
• 7 vanilla beans scraped
• 1750g sugar

Method: Soak gelatine, bring cream sugar vanilla to 80c add gelatine, cool in fridge till set, whisk in the mixer til soft firm peaks.