white chocolate gelato
Sweet fresh cream flavor and citrus notes of 31% Crème Francais complement the tropical aromas of banana and rum. 55% La Nuit Noir lends a deep chocolate, fudge note adding complexity to this bon bon.
Ingredients
BANANA GANACHE:
69 g cream
63 g milk
1 vanilla bean
18 g glucose
69 g fresh ripe banana
fresh nutmeg (to taste)
Salt (to taste)
4 g lemon juice
3 g dark rum
274g 31% Crème Francais White Chocolate
RUM GANACHE:
195 g Cream
16 g muscovado
231 g 55% La Nuit Noire Dark Chocolate
33 g butter
25 g dark rum
ENROBE:
61% Lever du Soleil
Sea Salt
Directions
BANANA GANACHE:
Combine cream, milk, glucose, nutmeg, salt, banana, and scraped vanilla bean and bring to a boil. Pour over white chocolate. Allow to stand for 5 minutes. Emulsify. At 35˚ C/95˚ F add lemon juice, rum, and emulsify. At 30˚ C/86˚ F pipe into 31% Crème Francaise shells until 60% full and allow to crystallize before adding rum layer.
RUM GANACHE:
Combine cream and muscovado and bring to a boil. Pour over chocolate and allow to stand for 5 minutes. Emulsify. At 35˚ C/95˚ F add soft butter, rum, and emulsify.At 30˚ C/95˚ F pipe over banana ganache, leaving approximately 1/16” for final capping.
ENROBE:
Enrobe in 61% Cacao Lever du Soleil and sprinkle with sea salt.
