Banana Cream Chocolate Banana

For the banana cream chocolate bananas, soak the gelatin in cold water.

Line two banana molds with plastic wrap. Mash the bananas with a fork. Mix the curd with the bananas, lemon juice, hazelnuts, 5 tablespoons milk and honey and blend with a hand blender. Squeeze the gelatine only slightly, heat and stir until dissolved. Let cool briefly, mix with 2 tablespoons of milk and stir into the banana mixture.

Pour the banana mixture into the banana molds, pour the rest of the mixture into a small bowl. Put everything in the refrigerator for at least 5 hours.

Then invert the banana molds onto a plate, peel off the cling film. Melt the chocolate in the microwave or in a hot water bath and cover the banana cream bananas with it. Decorate with the sliced almonds. Cut out small semicircular balls from the mixture in the bowl, e.g. with an ice cream scoop, place them next to the banana cream chocolate bananas and decorate with grated chocolate and Cape gooseberries.

Preparation Tip:

You can also use white chocolate to coat the banana cream chocolate bananas.

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