Dominican Transparence

Make a dry caramel with the sugar.



Add the first amount of banana, chopped, and coat with the caramel.



Deglaze with the rum and leave to cool on a baking sheet.



Use a freestanding mixer with a paddle attachment to combine the butter, brown sugar, invert sugar and caramelized banana, beating gently.



Continue beating gently and add the eggs, flour, baking powder, BAHIBE MILK 46% couverture and the chopped fresh bananas.



Bake at 170°C (338°F) and leave to cool.

Rehydrate the gelatin with the water.

Heat together the other ingredients to 30°C (86°F).

Melt the gelatin and add to the fruit purees and beat.

Set aside in the fridge.

Infuse the chaï tea in the milk overnight.



Rehydrate the gelatin with the water. Strain the milk and check the quantity.



Bring the milk to a boil and slowly pour around 1/3 of the liquid onto the melted BAHIBE MILK 46% Couverture, whisking to create a smooth, glossy and elastic texture, indicating the emulsion process has begun.



Add the remaining milk, taking care to preserve the texture.



When the chocolate mixture reaches 30°C (86°F), fold in the whipped cream.



Pour immediately into the verrines and blast freeze.

Bring the milk and the glucose to a boil with the vanilla bean (seeds only).



Add a small amount of the boiling hot milk to the melted couverture and make an emulsion.



The texture of the mixture should be shiny and elastic.



Finish by adding the rest of the hot milk and mix with an immersion blender to perfect the emulsion.



Allow to crystallize in the refrigerator.