The Arabian Serenity

Created by

  • Dilip KumaraChef
level 3

Arabian lemon scented caramel banana and crunchy Hazelnut praline bonbon
"With this Bonbon, I tried to bring the tangy flavor of Arabian lemon combined with banana and to uplift the contrast with crunchy hazelnut praline"

Recipe components

Used products

Banana Ganache

Preparation

Boil

Ingredients
  • 59g
    banana puree
  • 30g
    soya milk
  • 18g
    lemon puree
Preparation

Add

Ingredients
  • 53g
    Extra-Bitter Guayaquil
  • 22g
    Alunga™
Preparation

Then

Ingredients
  • 7g
    butter

Boil puree and milk together.
Add CACAO BARRY EXTRA BITTER GUAYAQUIL 64% and ALUNGA 41% chocolate to the above mixture and blend it well.
Finally add butter and mix it well.
Keep it at room temperature in the container.

Hazelnut crunch

Preparation

Roast

Ingredients
  • 40g
    hazelnut nibs
Preparation

Caramel

Ingredients
  • 7g
    demerara sugar
  • 7g
    isomalt
  • 2g
    kinako
Preparation

Add

Ingredients
  • 70g
    Alunga™
  • 30g
    hazelnut paste

Roast the hazelnut nibs.
Make the dry caramel with isomalt and demerara sugar and kinako.
Once golden color come add hazelnut nibs.
Final add ALUNGA 41% and hazelnut paste mix it well.
Keep it at room temperature in the container.

Lemon banana caramel

Preparation

Caramel

Ingredients
  • 12g
    isomalt
  • 6g
    demerara sugar
Preparation

Add

Ingredients
  • 30g
    lemon juice
  • 60g
    banana(s)
Preparation

Then

Ingredients
  • 12g
    Zéphyr™

Make the dry caramel with isomalt and demerara sugar.
Once golden color come add lemon juice and banana puree.
Final add ZEPHYR 34% chocolate and blend it well.
Keep it at room temperature in the container.