Entremets aux bananes, au caramel et au glaçage miroir – un pur délice ! | Savoureux.tv

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while reducing dairy.

gelatin sheets

🥗Healthier: agar-agar

💰Cheaper: powdered gelatin

Agar-agar is plant-based and can be more affordable.

glucose syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey offers a natural sweetness, while corn syrup is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is more economical.

Combine sugar and water in a saucepan over medium heat until the sugar dissolves completely.

Increase heat and boil the mixture until it turns an amber color, about 5-7 minutes.

Remove from heat and carefully whisk in heavy cream until smooth.

Soak gelatin sheets in cold water until softened, then squeeze out excess water.

Stir the softened gelatin into the warm caramel mixture until fully dissolved.

Add glucose syrup, cocoa powder, and salt, mixing until smooth and glossy.

Let the glaze cool to room temperature, about 20-30 minutes, until it thickens slightly.

Prepare the cake or dessert you wish to glaze, ensuring it is chilled.

Pour the glaze over the center of the dessert, allowing it to drip down the sides.

Use a spatula to spread the glaze evenly if needed, covering all exposed areas.

Allow the glaze to set for about 10-15 minutes before serving.

Cooking Techniques

Spice Level:

Allergens