Caramel, lemon and banana shot glass

Pastry recipe
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Caramel, lemon and banana shot glass
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
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  1. Spicy Caramel Mousse

    Ingredients

    • Water - 20g
    • Sugar - 50g
    • Egg yolk - 60g
    • Gelatin mass - 22g
    • Crème fraîche - 165g
    • spiced caramel - 162g
    Make a bombe mixture with sugar, water and egg yolk.
    Melt the gelatine in 40g of spicy caramel.
    Add the remaining spicy caramel and pour in 1/3 into the whipped cream and 1/3 into the bombe mixture.
    Combine the two masses and add the remaining caramel. 
     

  2. Spicy Caramel

    Ingredients

    • Sugar - 500g
    • Vanilla - 1g
    • Cardamom - 10g
    • Cinnamon - 2g
    • Crème fraîche - 450g
    • Salted butter - 75g
    • Cloves - 2
    Caramelise the spices with the sugar.
    Deglaze with the hot cream and cook again.
    Leave to cool and strain. Add the butter at 45 °C and mix in the bamix.
    Keep in the refrigerator.
     

  3. Lemon Vanilla Jelly

    Ingredients

    • Vanilla - 2g
    • Sugar - 80g
    • Water - 150g
    • Gelatin mass - 35g
    Bring the water to the boil with the sugar and vanilla. 
    Add the gelatine and let it infuse for 20 minutes.
    Add the lemon puree and sieve it through.
     

  4. Banana Lemon Emulsion

    Ingredients

    • Vanilla - 1g
    • Sugar - 100g
    • Water - 153g
    • Gelatin mass - 60g
    Heat the water, sugar, vanilla and gelatine mass. 
    Infuse for 20 minutes.
    Strain this syrup onto the purees and mix in the bamix. 
    Refrigerate.
    Beat in the mixer at fast speed (this operation can take about 15 minutes).
     

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