CARAMEL BANANA CHRISTMAS LOG
STEP 1 - Banana Caramel
200g/7oz heavy cream (35% fat)
55g/2oz unsalted butter
1 banana, cubed
for the caramel: 55g/2oz sugar
sugar, butter and the banana cubes.
In a second pot caramelize the sugar,
until deep amber color. Stop the cooking
of the caramel by adding the banana mix.
Mix well, transfer into a cool bowl and set aside to cool.
STEP 2 - Chocolate Mousse
180g/6oz heavy cream
STEP 3 - Chocolate Sponge Cake (biscuit au chocolat)
3 whole eggs
At least 1hr.
Prepare a meringue with the following ingredients:
110g/4oz egg whites (about 4 eggs)
Put eggs whites in a standup mixer, add a small pinch
of salt. Bring water and sugar to a boil, when the
temperature of this syrup reaches 115C/239F start the
mixer on medium speed.
When syrup reaches 118C/245F pour gradually the syrup
into the mixer bowl, be careful not to pour onto the whisk!
Keep whisking at medium speed until the meringue
is stiff and shiny. Transfer into a piping bag fitted
with a decorative nozzle.