- Bananas: 500 g
- Pineapple: 1/2
- Rum: 15 cl
- Liquid vanilla: 2 cl
- Butter: 50 g
- Caster sugar: 60 g
- Chantilly cream: 375 g
- Liquorice powder: 5 g
- Type 55 flour: 150 g
- Cinnamon powder: 8 g
- Chopped almonds: 50 g
- Caster sugar: 150 g
Difficulty: Medium
Verrine Presentation:
- Peel and dice the bananas. Peel the pineapple, remove the eyes, and dice it.
- Sauté the fruit dices in butter with the caster sugar until caramelized. Add the rum and vanilla, then continue cooking for a few minutes.
- Prepare the crumble: Mix the sugar, flour, and soft butter with your fingertips until sandy. Add cinnamon and chopped almonds. Set aside.
- Layer the fruit and crumble alternately in verrines.
- Finish with a dollop of Chantilly cream and a sprinkle of liquorice powder.
A signature creation by Chef Hubert, blending tropical flavors with a buttery crumble for an elegant dessert.
