Difficulty:[usr 2]
Presentation on the plate
Verrine presentation:
Peel the bananas and dice them, peel the pineapple, remove the eyes, and dice them,
Sauté the citrus dices in butter with the powdered sugar, until caramelized together, add the rum and vanilla, continue cooking for a few minutes,
Prepare the crumble mixture,
Dish out alternately in a fruit and crumble verrine,
finish by decorating with a twist of whipped cream, sprinkle with liquorice powder.
Crumble:
Mix the sugar, flour and soft butter with your fingertips,
when the mixture becomes sandy, add two teaspoons of cinnamon and the chopped almonds, set aside for use.
A creation of Chef Hubert
