Soak the sheets of gelatin in cold water.
Heat gently the Chocolate Cream until it begins to boil. Add the gelatin. Mix. Pour into a container and leave to stand for 20 minutes at room temperature. Then, place in the refrigerator for at least 4 hours. Pour into a siphon. Fill with 2 or 3 gas cartridges. Chill.
Make the caramel with the butter and sugar.
Deglaze with lemon juice. Add peeled bananas, flambé with rum and cook for 20 minutes over low heat by returning them regularly.
Before serving, cool bananas, add the pop corns, the cocoa nibs and create a chocolate rose shape with the siphon.
Revisit this dessert by replacing the banana flambé by pan-fried cherries, roasted pineapple or mango...
Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.