Summary

Ingredients

• 200 g couverture, white
• 2 sheets gelatine, white
• 2 banana (s)
• 100 ml orange juice, freshly squeezed
• 0.5 ½ vanilla pod (s), pulp it
• 1 teaspoon gingerbread spice
• 1 pinch (s) clove powder
• 1 pinch (s) cinnamon
• 500 g cream
• 1 tablespoon rum, white

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Instructions

1. Melt the couverture. Soak the gelatine in cold water.
2. Puree the bananas, orange juice, vanilla pulp and spices in a blender. Whip the cream until semi-stiff.
3. Heat the rum and dissolve the squeezed gelatine in it, allow to cool a little. Fold in 2 tablespoons of cream. Pour the gelatine into the rest of the cream and fold in carefully.
4. Fold in the couverture and the banana puree. Chill the whole mixture for a few hours.
5. To serve, arrange small balls on a fruit mirror and decorate with fresh fruits.
6. We also serve small speculoos gingerbread cookies.