Ingredients
Peanut parfait
- 1000 ml Debic Parfait
- 300 gr. peanut butter
- 20 gr. freeze-dried banana
Tarte tatin
- 200 ml Debic Culinaire Original
- 50 gr. Debic Traditional butter, unsalted
- 1000 gr. bananas
- 250 gr. sugar
- 4 gr. star anise
- 1 cinnamon stick
- 15 gr. fresh ginger
- 1 licorice stick
- 10 sheets puff pastry
Chocolate and peanut sauce
- 200 ml Debic Chocolate Mousse
- 20 gr. unsalted peanuts
Method
- Mix a small portion of the liquid parfait with the peanut butter and stir until smooth. Beat the remaining parfait in a planet mixer until light and airy and fold in the peanut butter and freeze-dried banana.
- Pipe the mixture into half-sphere silicone moulds and store in the freezer.
- For the tarte tatin, bring the cooking cream to the boil with the spices and ginger and leave to infuse.
- Caramelise the sugar in a pan and add the cream.
- Reduce to a thick caramel sauce, pass through a fine sieve and pour the sauce into a baking tin lined with baking paper.
- Peel and the banana and cut into equal slices.
- Put the banana slices on top of the sauce and store in the freezer.
- Cut out pieces of puff pastry using a round cutter, prick holes in them using a fork and place on top of the frozen banana.
- Bake in the oven at 200 °C for 15 – 20′.
- For the chocolate peanut sauce, finely chop the peanuts and heat together with the liquid chocolate mousse.
- Heat up the tarte tatin in the oven and place on the plate.
- Stick two of the parfait half-spheres together and place next to the tarte tatin.
- Finish the dish with the chocolate and peanut sauce.
Source: https://www.debic.com