Banana sorbet-crème fraîche, cocoa nibs and Nespresso Master Origin Indonesia Fairtrade coffee cornet

Banana sorbet-crème fraîche

Ingredients

  • 4 medium bananas, very very ripe
  • 400 g milk
  • 300 g cream
  • 13 g glucose syrup
  • 150 g sugar
  • 2 g stabiliser
  • 250 g Philadelphia cream cheese
  • 2 g salt

Recipes
Peel the bananas and cut into small pieces. Put them in a saucepan with the cream and milk. Bring to the boil and leave to infuse for 24 hours. Strain the infusion and then bring it to the boil with the glucose syrup. In a bowl, mix the sugar and the stabiliser, then add them to the mixture as soon as it starts to simmer. Wait until it reaches boiling point. Mix with a whisk. Add salt, cream cheese and mix well. Cool for 24 hours then churn in an ice-cream maker.

Coffee and caramelised cocoa nibs

Ingredients

  • 10 g ground coffee, i.e. 2 capsules of Nespresso Master Origin Indonesia Fairtrade
  • 50 g sugar
  • 20 g water
  • 80 g cocoa nibs

Recipes
Pour the water and sugar into a small saucepan and boil. Add the cocoa nibs Stir occasionally until the nibs begins to caramelise, then continuously stir until caramelised without burning. Mix with the ground coffee from two capsules of Nespresso Master Origin Indonesia Fairtrade in a blender.

Brandade tartlet
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