Apple, carambar and banana shot glass

Name: Apple, carambar and banana shot glass
Ingredients: Manzana; Crème 30% MG; Bonbon caramel mou; Chocolat au lait; Crème 30% MG; Sucre; Sel; Bonbon caramel mou

Savoury recipe

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Association de Traiteurs

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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

Frozen fruit purée, sugar added : Green apple

Frozen fruit purées
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

Frozen fruit purée : Banana

Frozen fruit purées
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.
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.