Apple, carambar and banana shot glass

Savoury recipe
Traiteurs de France

Traiteurs de France

Association de Traiteurs
For 20 years, Les Traiteurs de France (French Caterers’ Association) reunites the best French independent caterers. With 36 members, this network is a leader in culinary innovation, in the art of hos...
  1. Green apple coulis

    Ingredients

    • Frozen fruit purée, sugar added : Green apple - 300 g
    • Manzana - 60g
    Mix the apple puree and the Manzana and then divide between the shot glasses.

    In this step

  2. Carambar banana mousse

    Ingredients

    • Frozen fruit purée : Banana - 100 g
    • Cream 30% fat - 500g
    • Candy toffee - 50g
    • Milk chocolate - 50g
    Boil ¼ of the cream with the banana puree and carambar sweets. Pour over the milk chocolate, mix and cool to around 20°C. Softly whip the rest of cream and add it into the previous mixture

    In this step

    Banane sans marquants 697x697 150dpi (002)
    Frozen fruit purées
  3. Runny caramel

    Ingredients

    • Cream 30% fat - 100g
    • Sugar - 100g
    • Salt - 2g
    Bring the cream and salt to the boil. Make a dry caramel with the sugar, bring it up to 104°C in temperature.
  4. Carambar wafer

    Ingredients

    • Candy toffee - 5
    Cut the carambar sweets in two, bake them in the oven at 170°C for 7 minutes and cut them out with a cutter as soon as they come out of the oven.

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