The pastry kitchen at the Coral Beach Resort, Paphos prepares a range of good, sweet things for the hotel’s restaurants. This is just one, a lovely combination of chocolate, banana and other flavours on a praline base, which is served with a raspberry and rosemary sorbet.
Ingredients for the Chocolate Mousse
100 g egg yolk
120 g sugar
200 g dark chocolate
350 g whipped cream
Method
- Beat the eggs and sugar until they become white.
- Add the melted chocolate and then fold in the whipped cream slowly with a spatula.
Ingredients for the Banana Jelly
500 g sliced bananas
50 g water
100 g sugar
1 gelatin leaf
Make a caramel with the sugar and water Cook it until it takes on a golden brown colour and then add the banana slices and the gelatin, stir carefully.
The Praline Crust
100 g milk chocolate
200 g praline or gendujia paste
300 g crushed digestive biscuits
Melt the chocolate and mix in the other ingredients.
METHOD
- First make the praline crust and spread a thin layer in the cake mould.
- Add a thin layer of banana jelly and put it in the fridge until it is set.
- Top the jelly with the chocolate mousse and put it back in the fridge until set.
- You can eat the dessert with raspberry sauce or vanilla sauce.
