Ingredients
Banana Sponge
240 g / 8.4 oz Granulated sugar
180 g / 6.3 oz Whole eggs
1 ea Vanilla Bean
280 g / 9.8 oz Bananas
2 g / 0.1 oz Nutmeg
15 g / 0.4 oz Lemon juice
200 g / 7.0 oz Butter, unsalted, liquid
130 g / 4.5 oz Edelweiss Rondo 33%
130 g / 4.5 oz Almond Flour
150 g / 5.2 oz Pastry flour
2 g / 0.1 oz Baking powder
Banana Cream
130 g / 4.5 oz Banana Puree
75 g / 2.5 oz Egg white
75 g / 2.5 oz Granulated sugar
6 g / 0.2 oz Silver Sheet Gelatin
500 g / 17.5 oz Heavy cream 35%, whipped
Accra Mousse
180 g / 6.3 oz Milk
230 g / 8.0 oz Accra Rondo 62%
4 g / 0.1 oz Silver Sheet Gelatin
350 g / 12.2 oz Heavy cream 35%, whipped
Caramel Mousse
270 g / 9.4 oz Cara-Molla
150 g / 5.2 oz Egg yolks
6 g / 0.2 oz Silver Sheet Gelatin
350 g / 12.2 oz Heavy cream 35%, whipped
Candied Pineapple
500 g / 17.5 oz Pineapple, sliced
100 g / 3.5 oz Honey
1 ea Vanilla Bean
50 g / 1.7 oz Orange juice
130 g / 4.5 oz Pineapple juice
7 g / 0.2 oz Silver Sheet Gelatin
Vanilla Pineapple Bavaroise
200 g / 7.0 oz Milk
1 ea Vanilla Bean
80 g / 2.8 oz Granulated sugar
100 g / 3.5 oz Egg yolks
16 g / 0.5 oz Silver Sheet Gelatin
750 g / 26.2 oz Heavy cream 35%, whipped
500 g / 17.5 oz Pineapple, candied
Preparation
Banana Sponge
Scrape out vanilla bean. Warm up its seeds with whole eggs, granulated sugar to 40°C/104°F. Whip stiff. Add bananas,lemon juice and Nutmeg into mixture. Combine liquid butter and Edelweiss Rondo 33% then add to mixture. Sieve pastry flour and baking powder and fold with Almond Flour under the mixture. Spread on a silpat and bake at 200°C/ 392°F for about 30 minutes.
Banana Cream
Whip egg white and granulated sugar well. Warm up Banana Puree and add dissolved Silver Sheet Gelatin. Fold slowly the whipped egg white under. Incorporate whipped heavy cream.
Accra Mousse
Boil milk then add dissolved Silver Sheet Gelatin and melted Accra Rondo 62%. Fold whipped cream immediately under warm ganache.
Caramel Mousse
Whip egg yolks stiff. Fold warm Cara-Molla under. Add whipped heavy cream.
Candied Pineapple
Caramelize honey, orange juice, pineapple juice and Vanilla Bean. Cut the pineapple into small pieces and re-cook with caramelized juice until soft. Add dissolved Silver Sheet Gelatin and mix well.
Vanilla Pineapple Bavaroise
Scrape out Vanilla Bean. Boil its seeds and milk. Whip granulated sugar and egg yolks. Add boiled milk to egg yolks and reboil to a Cream Bavaroise at 82°C/179.6°F. Add dissolved Silver Sheet Gelatin. Cool down.
Setting
Layer listed from the bottom to the top: Banana Sponge, Banana Cream, Accra Mousse, Caramel Mousse, Candied Pinapple, Vanilla Pineapple Bavaroise. Freeze. Demold.
Decoration
Light yellow colored, cold glaze, dry pineapples and chocolate discs.
Specialty Ingredients
#31102 FELCHLIN-Swiss ACCRA RONDO 62%
#31125 FELCHLIN-Swiss EDELWEISS RONDO 33%
#31309 FELCHLIN-Swiss CARA-MOLLA
#1-075 Ground Nutmeg
#90071 Vanilla Bean Madagascar
#90350 Almond Flour
#90070S Silver Sheet Gelatin
#9826-299 Banana Puree
