Banana Fosters Ganache
Author: Karina Rivera
Servings: 2 cups
Ingredients:
- 200g Milk Chocolate 38-42%
- 50g Granulated Sugar
- 6g PROVA Gourmet Fusion Rum Cocoa Butter
- 5g Butter
- 100g Banana (fresh, diced)
- 35g Heavy Cream
- 5g PROVA Gourmet Madagascar Bourbon Vanilla Paste
- 20g Inverted Sugar
- 1 pinch Salt
Directions:
- 1. Melt milk chocolate in the microwave.
- 2. In a small pot, make a dry caramel with the granulated sugar, once the caramel has a dark amber color, add Rum Fusion cocoa butter and mix to incorporate, followed by the butter.
- 3. Add the banana and cook for a couple of minutes, add the heavy cream, vanilla paste and continue mixing.
- 4. Transfer to a blender and blend until smooth.
- 5. Bring back to heat and add the inverted sugar.
- 6. Pour the sauce over the milk chocolate in 3 parts, mixing with a rubber spatula fast and pressing down to make an emulsion.
- 7. Finish the emulsion with a hand blender and add a pinch of salt.
- 8. Use for Bonbons, tarts, cakes and more! If using for macarons, let rest for at least 6 hours at room temperature.