Milk chocolate mousse with chocolate jelly, pistachio crumble and banana ice-cream

Milk chocolate mousse with chocolate jelly, pistachio crumble and banana ice-cream

ΓΙΑ 4 ΜΕΡΙΔΕΣ 135 minutes
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INGREDIENTS

For the dish

  • 160 gr. milk chocolate mousse
  • 120 gr. chocolate jelly
  • 80 gr. pistachio crumble
  • 240 gr. banana ice-cream (see Desserts)
  • 120 gr. caramelized bananas
  • 80 gr. chocolate sauce

For the milk chocolate mousse

  • 60 gr. cream
  • 60 gr. milk
  • 25 gr. egg yolks
  • 15 gr. sugar
  • 272 gr. milk chocolate
  • 225 gr. whipped cream

For the chocolate jelly

  • 50 gr. sugar
  • 1 gr. agar agar
  • 250 gr. milk
  • 60 gr. 70% chocolate

For the crumble

  • 94 gr. butter
  • 120 gr. flour
  • 87 gr. sugar
  • 30 gr. pistachios
  • 1 gr. salt

For the chocolate sauce

  • 120 gr. water
  • 84 gr. sugar
  • 35 gr. cocoa
  • 75 gr. cream

For the caramelized bananas

  • 120 gr. bananas, sliced
  • 40 gr. granulated sugar

DIRECTIONS

For the dish

Remove mousse from its mould and serve placing on top of the crushed crumble. Accompany with the banana ice-cream, chocolate sauce and caramelized bananas.

For the milk chocolate mousse

Heat the milk and cream in a pot until just before boiling point. In a bowl, mix the egg yolks and sugar and slowly add the warm cream, stirring continually. Replace mixture into the pot and cook over a low heat, stirring with a spatula, until it reaches the consistency of a thick sauce. Remove from heat, pass through a fine sieve and add the milk chocolate. Stir lightly with a spatulauntil the chocolate melts. Allow mixture to cool to body temperature and gradually add the whipped cream, a little at a time, using a spatula. Place in the silicon mould on top of the jelly and place in the freezer to set slightly.

For the chocolate jelly

Heat milk, sugar and agar agar in a pot for about 5 minutes. Remove from the heat and add the milk mixture to the chocolate. Combine well using a hand-blender, making sure that air doesn’t get into the mixture. Pass through a chinois and pour onto the base of a silicon mould. Freeze.

For the crumble

Place all ingredients except the pistachios in a food chopper and combine well. Spread the mixture evenly onto a baking tin lined with parchment paper. Bake at 170°C for approx. 15 minutes. Allow the crumble to cool and grind, together with the pistachios in a food chopper.

For the chocolate sauce

Heat water and sugar in a pot until boiling point. Slowly add the cocoa and cream. Simmer for about 30 minutes until the sauce thickens, stirring with a spatula. Strain and cool sauce in a cold bain-marie.

For the caramelized bananas

Sprinkle sugar over the bananas and caramelize using a flame torch.

For the dish

  • 160 gr. milk chocolate mousse
  • 120 gr. chocolate jelly
  • 80 gr. pistachio crumble
  • 240 gr. banana ice-cream (see Desserts)
  • 120 gr. caramelized bananas
  • 80 gr. chocolate sauce

For the milk chocolate mousse

  • 60 gr. cream
  • 60 gr. milk
  • 25 gr. egg yolks
  • 15 gr. sugar
  • 272 gr. milk chocolate
  • 225 gr. whipped cream

For the chocolate jelly

  • 50 gr. sugar
  • 1 gr. agar agar
  • 250 gr. milk
  • 60 gr. 70% chocolate

For the crumble

  • 94 gr. butter
  • 120 gr. flour
  • 87 gr. sugar
  • 30 gr. pistachios
  • 1 gr. salt

For the chocolate sauce

  • 120 gr. water
  • 84 gr. sugar
  • 35 gr. cocoa
  • 75 gr. cream

For the caramelized bananas

  • 120 gr. bananas, sliced
  • 40 gr. granulated sugar

For the dish

Remove mousse from its mould and serve placing on top of the crushed crumble. Accompany with the banana ice-cream, chocolate sauce and caramelized bananas.

For the milk chocolate mousse

Heat the milk and cream in a pot until just before boiling point. In a bowl, mix the egg yolks and sugar and slowly add the warm cream, stirring continually. Replace mixture into the pot and cook over a low heat, stirring with a spatula, until it reaches the consistency of a thick sauce. Remove from heat, pass through a fine sieve and add the milk chocolate. Stir lightly with a spatulauntil the chocolate melts. Allow mixture to cool to body temperature and gradually add the whipped cream, a little at a time, using a spatula. Place in the silicon mould on top of the jelly and place in the freezer to set slightly.

For the chocolate jelly

Heat milk, sugar and agar agar in a pot for about 5 minutes. Remove from the heat and add the milk mixture to the chocolate. Combine well using a hand-blender, making sure that air doesn’t get into the mixture. Pass through a chinois and pour onto the base of a silicon mould. Freeze.

For the crumble

Place all ingredients except the pistachios in a food chopper and combine well. Spread the mixture evenly onto a baking tin lined with parchment paper. Bake at 170°C for approx. 15 minutes. Allow the crumble to cool and grind, together with the pistachios in a food chopper.

For the chocolate sauce

Heat water and sugar in a pot until boiling point. Slowly add the cocoa and cream. Simmer for about 30 minutes until the sauce thickens, stirring with a spatula. Strain and cool sauce in a cold bain-marie.

For the caramelized bananas

Sprinkle sugar over the bananas and caramelize using a flame torch.

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@Yiannis Lucacos

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